Reviewed: Nov. 15, 2009

My first time ever using phyllo dough. I was a bit hesitant but all recipes I've tried from this site has yet to disappoint me. I rescaled the ingredients for 8, didn't make any other changes and it is absolutely delicious. Eight was our original guest list, we ended up having 12, but it was still enough to go around. I also made an aioli (also from allrecipes) it too did not disappoint. Thank you and keep 'em coming !!

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Reviewer:

LISAMcCartney

Reviewed: Sep. 18, 2009

This has to be one of my favorite recipes on this site; we'd have it more often if it weren't so expensive and if halibut didn't have such a high mercury content. It is delightfully elegant and yet deceptively simple. It took some practice to get accustomed to working with phyllo but the results are worth the effort. The phyllo is light and flaky out of the oven and soaks up the sauce wonderfully. It also holds all the fish's moisture it, so the end result is very moist. Unless you allow the dough to start getting very dark, I think this one might make it almost impossible to overcook. I've made this several times as written, but I've recently started exchanging the heavy cream for evaporated milk. The texture is not quite as creamy, but the amount of fat in the meal is significantly reduced, which I think is worth it. I also reduce the lemon juice very, very slowly. I've boiled it down too fast already and the result was a bitter sauce.

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Reviewer:

Amy Stauffer

Cooking Level: Intermediate

Living In: Womelsdorf, Pennsylvania, USA

Reviewed: Sep. 2, 2009

Pretty good! I love the sauce, but the texture of the phyllo wasn't my favorite... maybe I did something wrong?

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Reviewer:

REBECCADK

Cooking Level: Expert

Living In: Westfield, Massachusetts, USA

Reviewed: Aug. 22, 2009

This was really really good! We both loved the combination of the textures of the fish and phyllo. Also, I subbed salmon fillets and it was wonderful.

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Reviewer:

Tina C.

Cooking Level: Intermediate

Home Town: Darmstadt, Hessen, Germany

Living In: Parrish, Florida, USA

Reviewed: Jul. 22, 2009

This was almost perfect. Spouse thought lemon sauce was too thin and too lemony. I will adjust next time, and there WILL be a next time! I used cod, as halibut was way too pricy this time of year. It was wonderful. I baked it for 16 mins as it needed just a little more cook time. It is amazing, and the fish turns out perfectly. Not overdone. I also used Montreal Steak seasoning ( I know it is supposed to be for steak)for my fish instead of pepper. I got the idea from a recipe from Rachel Ray to make salmon burgers,and it really perked up the cod and gave it a little more personality.So for those of you who found the seasoning a little bland, try it. It doesn't overpower the fish. This dish would be perfect for a dinner party for the boss. It is that elegant and impressive.

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Reviewer:

Karen in Door

Cooking Level: Expert

Home Town: Berea, Ohio, USA

Reviewed: Jul. 22, 2009

wow! i really like an intense lemon flavor, so 3tbsp was perfect for me. phyllo always makes something seem impressive, but it was SO easy.

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Reviewer:

nina

Reviewed: Jun. 23, 2009

I used fluke, the phyllo gives the fish a nice crunch like fried fish- but better for you. The sauce was too lemony for me so I added Parmesan cheese and a little mayo- was heavy but good.

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Reviewer:

Jenna

Reviewed: Jun. 20, 2009

I saw this and thought it would be quite elegant and was when you looked at it even if my phyllo dough wouldn't brown correctly but lacked a lot of flavor plus halibut was far too expensive and i used cod.

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Reviewer:

Muh-Manda

Cooking Level: Expert

Home Town: Lake Worth, Florida, USA

Reviewed: Apr. 20, 2009

The fish could use more seasonings than just the salt, pepper, and dill. It was my first time with phyllo, and it wasn't near as hard as I thought it would be. Nice presentation, just a little lacking in flavor.

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Reviewer:

Holly

Cooking Level: Intermediate

Living In: Oshkosh, Wisconsin, USA

Reviewed: Apr. 14, 2009

Absolutely delicious and so easy to prepare, I would not hesitate to serve this dish to guests. I served it with roasted asparagus and Spectacular Marsala Glazed Carrots with Hazelnuts from this site for an easy yet elegant meal.

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