Reviewed: Mar. 18, 2012

I love this recipe. Great for just a few or a large number of servings. Reminds you of battered and fried fish but the butter in the phyllo has a cleaner taste than your typical fried fish. Be sure to pat the fish dry before wrapping. I liked the sauce, but used half the lemon as other reviewers suggested and it tasted just right.

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Reviewer:

CEKolesar

Reviewed: Jan. 4, 2012

first time I ever worked with phyllo dough...easy enough after reading the side of the box...crazy good...this would be great for company but was fantastic for just us too...opened somet really good wine to go with it...will make again and again...would not change anything...

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Reviewer:

Renee

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Cooking Level: Intermediate

Home Town: Royal Oak, Michigan, USA

Living In: Anchorage, Alaska, USA

Reviewed: Jan. 3, 2012

This was fantastic with modifications to the lemon juice. I reduced it by half as others stated. Be careful to not burn it....mine was ok with not reducing it to almost evaporated. Also do NOT use fat free half and half as it will curdle everytime. Next time I will use heavy whipping cream. I ended up using tilapia, dry dill and felt the fish turned out too bland. I'll try fresh dill, garlic and other ideas from the reviewers next time. Cooked for 12 mins.

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Reviewer:

imsomr

Cooking Level: Intermediate

Reviewed: Nov. 16, 2011

To make this recipe more healthy, (and vegan) we used earth balance butter and coconut milk instead of the butter and cream. It was delicious!

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Reviewer:

bvnz

Reviewed: Jul. 16, 2011

Made it for dinner tonight and can't say enough good things about this dish. It is simple to make, and the halibut comes out perfectly tender if it is fresh or thawed over night. Be careful not to put *too* much lemon in the sauce though - you can always squeeze some extra lemon onto the fish it if there isn't enough in the sauce.

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Reviewer:

sampurtill

Reviewed: Jul. 10, 2011

This was amazing. I had phyllo left over from a dessert I made earlier in the week and didnt know what I was saving it for. It was in pieces but using butter and basting brush created a perfect dinner. I did follow others suggestions and only use 1 1/2 tbs lemon juice and 1 cup whipping cream. Added Oregano and lots of parmesan to the sauce. If I had white wine I would of added that as well. I had very thick fillets and was worried about the baking time. Covered them with foil for the first 5 minutes and cooked an additional 5 minutes, was a little too long. 15 minutes would of been more than enough for these super thick fillets. It definitely wasnt the low fat version but it was amazing.

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Reviewer:

andrealeigh01

Cooking Level: Intermediate

Reviewed: Jun. 19, 2011

Loved this meal. Would be great to entertain with because of the presentation it makes. Could have used a little more sauce but the taste was perfect.

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Reviewer:

MOUSIE206

Cooking Level: Intermediate

Living In: New York, New York, USA

Reviewed: Jun. 7, 2011

Mmmm... this was sooo good! After reading other reviews, I decided to try another sauce all-together. I also used cod (my store didn't have any halibut), and used dried dill (also, my store was out). The fish worked out very nicely and the dill substitution worked out alright, but I know if I used fresh dill it would have knocked it out of the park. Overall, this was a fantastic, impressive, and EASY recipe. Thanks!

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Reviewer:

April

Cooking Level: Intermediate

Home Town: Victoria, Texas, USA

Living In: Austin, Texas, USA

Reviewed: Apr. 28, 2011

I would not change a thing this recipe is absolutely Delicious!!!

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Reviewer:

Christina

Cooking Level: Expert

Living In: San Jose, California, USA

Reviewed: Apr. 1, 2011

So simple and tasty! Substituted rosemary for dill since we didn't have any. Probably would have been delicious even without it! Will definitely make again.

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