The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Aug. 22, 2008
This is a very popular recipe with my family and friends - everyone I serve this to wants the recipe! The phyllo dough keeps the halibut fillets incredibly moist, while adding a nice crunch, and the lemon sauce really complements the halibut well. These also make good leftovers - just cool the fillets completely on a rack (they need to be completely cooled before you store them or they get soggy) and store in an airtight container. Reheat them in the oven (I use a toaster oven).
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Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Jul. 31, 2008
I must have made 50 dinners from allrecipes.com and this is my first review. It was without a doubt the best recipe yet! I made two small changes. To cut way down on the fat, I used CoolWhip instead of whipping cream. I mixed it first to make it more liquidy. Came out awesome! Also, for the lemon juice, I juiced a fresh lemon (you can squeeze or press it) since it's such an important part of the meal. The sauce was delicious this way and had much less fat! I made a little extra of it and poured it on some steamed vegetables, which accompanied the meal nicely.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Jul. 17, 2008
Holy cow!! Can you say yummy! We really enjoyed this. The sauce went so well with the crispy phyllo wrapping. I need to make this again!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Jun. 20, 2008
Very good recipe ! A couple things ...make sure that you use the amount of phyllo dough listed in the recipe...dont be like me and throw a couple more sheets on for more cripsness. Takes the fish a little longer to cook and you run the rish of over cooking the fish. Mine turned out awesome, the hubby loved it ...went for seconds ! Will make again !
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Cooking Level: Intermediate

Home Town: Fort Langley, British Columbia, Canada
Living In: Smithers, British Columbia, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Apr. 23, 2008
I've been searching this website for a couple years now and I've never become a member. Honestly, this is the recipe that did it! This was so good and easy. The phyllo dough adds a great texture and compliments the fish well. Um, I did change a few things ONLY because I forgot to get dill...I used the "It's a Dilly" spice blend by McCormick (I think). Other than that, I agree with some other posters that the lemon could be overpowering in the sauce but it worked well with the dill and I liked it a lot and my finicky boyfriend didn't even mention it (I get blamed for occasionally over seasoning things). Thanks for such a great recipe...the phyllo dough really was fun to cook with!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Mar. 31, 2008
Awesome! So quick and easy. (I forgot to add the dill to the halibut - just added it into the sauce!)
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Cooking Level: Expert

Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Feb. 28, 2008
This was really good. The phyllo and fish were really tasty. We didn't care much for the sauce...not sure if I did something wrong...but I made it twice and both times the texture was a little creepy...good flavor, though. Might forego it next time.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
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Reviewed: Feb. 20, 2008
This recipe was great. My one recommendation is make sure to use fillets instead of steaks, and check for all bones first. It was difficult to find bones due to the phyllo texture. I found the sauce to be a great addition and made it per the recipe, despite other reviews saying it was to much lemon. My boyfriend gave it a great review too.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Feb. 18, 2008
This was a very good recipe. I had never used phyllo before and was very excited to do so. It was easy and the flavor was great! I wouldn't change a thing. In fact, I'm going to try it with chicken next time.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Feb. 16, 2008
I would have given this recipe 5 stars except for the sauce. Both my husband and I thought it ruined the flavor of the phyllo wrapped fish. We live in Alaska and catch all our own fish so we make this often using a variety of spices. Play around with the spices and we also make it with every kind of fish possible; cod, salmon, king mackrell, red drum, sea bass and more.
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Cooking Level: Intermediate

Home Town: Kenai, Alaska, USA
Living In: Ketchikan, Alaska, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Feb. 5, 2008
I couldn't find phyllo dough anywhere at my local store, so I substituted it with the Pillsbury crescents and rolled the fish up in those and they came out great. Loved this recipe and the sauce was a perfect touch.
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Cooking Level: Expert

Living In: Los Angeles, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Jan. 27, 2008
The presentation of this dish is wonderful. The contrast of the browned phyllo on top of the cream sauce is great for serving to company. I was unable to obtain halibut at the store when I went shopping for the ingredients for this dish, so I ended up substituting mahi mahi. The fish was very good, moist against the crispiness of the wrap. The sauce was too lemony for my husband and I, so when I make this dish again I'll adjust the amount of lemon juice to suite my family's tastes. I can't wait to try this with salmon fillets.
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Cooking Level: Intermediate

Home Town: Boring, Oregon, USA
Living In: Bend, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Jan. 6, 2008
This really is an impressive recipe for a dinner party. Atop the lemon sauce the wrapped halibut made a very special presentation, and my guests all enjoyed it. With so many reviews referring to "to strong of a lemon flavor," I decided to use only 1/2 cup lemon juice for 8 servings, and followed the rest of the recipe as stated. Really delicious, pretty easy, and great results. Afterwards, I felt like a chef! A good one!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Dec. 19, 2007
It was excellent! The recipe is perfect. Sauce is wonderful. Flavour is great.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Oct. 12, 2007
A powerhouse of a recipe...and I even prepared it with salmon instead of halibut plus added about 1/8 cup of fresh, coarsely chopped dill per fillet. The intensity of the lemon flavor in the sauce was a bit much but can easily be adjusted with more cream.
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Cooking Level: Expert

Home Town: Rowland Heights, California, USA
Living In: Corona, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Aug. 9, 2007
This was so Good! It is a great alternative to some of the heavier halibut dishes. The sauce was a little more lemonly that I would have liked but my boyfriend LOVED IT! I also added a little bit of white wine to the sauce. Will definalty make again, and again and again.
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Cooking Level: Intermediate

Living In: Fairbanks, Alaska, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Jul. 4, 2007
We give it a top rating...elegant and no fuss dinner party fare.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Jun. 12, 2007
Super yummy! I made this with other fishes and it turns out so wonderfully. I also add more salt to the lemon cream sauce. So delicious!
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Cooking Level: Intermediate

Home Town: Lebanon, Connecticut, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: May 30, 2007
This one is definitely a keeper. When I tasted the sauce at first, it tasted too lemony, but it's actually great with the fish/phyllo combo. The dill really popped! I used snapper and half and half. I think next time, I'm going to use a couple more sheets of phyllo.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.61 star rating.
Reviewed: May 21, 2007
I felt this recipe was missing something -- it was a little bland, with just the fresh dill and salt and pepper. Maybe I forgot something! As some of the other reviewers stated, the sauce had too much lemon. I would recommend only about a tablespoon -- for a double recipe (I had four people to serve). I also added about a tablespoon of fresh dill to the sauce to enhance the flavor a bit.
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