Reviewed: Nov. 24, 2009

Wonderful dish! I made this for my husband's birthday and he loved it! I made it in a 9 x 13 pan, since I didn't have enough ramekins. I made everything the afternoon of and just popped it all in the oven at dinner time--it turned out great. I used shrimp (since that's what I had), but I will make this again and use crab. A hint of Old Bay seasoning in the sauce was perfect for our tastes. Delicious! I will make this again.

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augie696

Cooking Level: Expert

Home Town: Mansfield, Ohio, USA

Living In: Columbus, Ohio, USA

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Reviewed: Feb. 27, 2009

This was beautiful and delicious! Rich and creamy with just the right blend of tastes and texture. I would recommend following up with something light and clear.

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Cyn

Cooking Level: Intermediate

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Reviewed: Feb. 15, 2009

Yum! The only thing I'd do a little differently next time is to make sure the white sauce didn't get too thick. I think the dish would have been better if it were creamier. The leftovers even tasted great the next day.

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STEPHER11

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Reviewed: Feb. 11, 2009

I made this for company.. the LOVED IT! I did add some garlic and will make again very soon. I used real cream since that is what I had.

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outdoorsgirl

Cooking Level: Expert

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Reviewed: Jan. 19, 2009

Awesome!! My family (and guests) unanimously voted this on the "keeper" list-which doesn't happen very often! I substituted shallots for onions, and added some large chopped shrimp. I made in advance and then heated for maybe 20 mins covered in the oven, then uncovered for the last 5 mins. It was very rich, even with low fat milk. Served with just a green salad and hot sourdough bread-really nice Sunday evening meal on a cold night. :-)

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Tammie

Cooking Level: Intermediate

Home Town: Kaysville, Utah, USA

Living In: Farmington, Utah, USA

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Reviewed: Mar. 19, 2008

Yum!! I used talapia and shrimp instead of crab as well. I would make this with shrimp and chicken really anything because the flavor was really good. I probably used more cheese than it called for because I was eyeing it :) Thanks for another creative fish dish

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TML0701

Cooking Level: Expert

Living In: Rochester, New York, USA

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Reviewed: Mar. 18, 2008

This recipe is quite delicious, but the only problem was that it costs a bit too much to make unless you serve to someone who is a seafood LOVER. My husband enjoyed it, but he enjoys meatloaf too - it was just another dinner to him.

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ritajennings

Cooking Level: Intermediate

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Reviewed: Mar. 11, 2008

I made this for my boyfriend for Valentine's Day. We both were immediately in love with this recipe! It was so delicious, with so many varied flavors. We both considered it restaurant quality. The only changes I made to the recipe were baking it in a 9 x 8 pan, and adding shrimp and scallops. Again, it was over the top delicious!

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Lori

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Reviewed: Jan. 28, 2008

I made this for my boyfriend and he was very impressed! He couldn't stop talking about it. I used flounder instead of Halibut and heavy whipping cream instead of evaporated milk. It wasn't as rich as some reviewers said...maybe because of the cream.

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Lee

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Reviewed: Jan. 20, 2008

Delicious! I used immitation crab meat which was a HUGE mistake. It overpowered the halibut. Next time I'll spring for the good stuff! I also added about a tsp of minced garlic to the sauce, as well as about 1/3 C white wine. Very tasty. Shrimp is a wonderful addition too. I'll definately make this again.

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Erin

Cooking Level: Intermediate

Home Town: Vancouver, British Columbia, Canada

Living In: Calgary, Alberta, Canada

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Reviewed: Nov. 21, 2007

This was very good. Used Alaskan Halibut, topped with med. sized shrimp and extra cheese on top. Made in larger dishes and this recipe worked great for 4. I added a little cajun seasoning to the sauce. Will make again! Thank you.

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OSU BEAVER

Cooking Level: Intermediate

Living In: Soldotna, Alaska, USA

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Reviewed: Mar. 16, 2007

I made this and it is great. I will always make it again and again. Try it you will love it.

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bettyboop8733

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Reviewed: Feb. 15, 2007

This was good. It was pretty easy to make and had good flavor. It was too rich for me, but my husband loved it. Guess that is how it got it's name... Nice for a special dinner but won't make my "regulars" list. PS- I used flounder as the fish and fat free evap. milk (but it was still really rich).

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Shelgeipel

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Reviewed: Feb. 12, 2007

This was indeed, very rich. I cut the recipe in half & cooked it in two large ramekins, figuring since we weren't having an appetizer w/ it that we would want bigger portions. Not so. Smaller portions would have been perfect although next time I do think that I will serve a pureed vegetable soup as a first course. I used tilapia instead of halibut, shallots instead of onions, added a can of tiny shrimp (rinsed & drained) & used a jack/colby blend of cheese. Served it w/ pinot grigio (it's what I used w/ the tilapia too), Lemon Butter Snow Peas & a mixed greens salad w/ Lemon Chiffon Pudding for dessert. Thansk for the recipe Carolyn!

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IMVINTAGE

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Living In: Keller, Texas, USA

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Reviewed: Jan. 20, 2007

Elegant to say the least. Altho I loved the idea of the individual ramekins, I didn't have enough on hand so I had to place all of the fish into one casserole dish. Not as pretty, but absolutely delicious! This gives me a great excuse to go out and buy some. Thank you so much Carolyn!

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Nov. 16, 2006

I took a chance and tried this out on a couple for dinner one night who happen to be fabulous cooks themselves, so I really wanted to impress. And impressed they were! Not only was this simple to make, it tasted like restaurant-quality. I'll make this again and again.

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Lindavd

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Reviewed: Sep. 10, 2006

Made this a while, but used crayfish instead of crab (store was out). Crayfish was a little strong for the recipe.

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Arika

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Reviewed: Aug. 30, 2006

I made this for a dinner party of 10 using the prepare ahead suggestions that Amber posted in her review. Being able to make individual servings made it easy to serve and gave it a classy touch. I did add 1 lb medimum shrimp, grated parmesan and used shallots instead of onion because they have a tamer flavor. Seasoned the sauce with 1/2 teaspoon Old Bay seasoning which does a fantastic job of enhancing the flavors of the seafood. Most everyone loved it, though it is a bit expensive to make for a very large gathering.

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VORCHA

Cooking Level: Intermediate

Home Town: Packwood, Washington, USA

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Reviewed: Apr. 6, 2006

Simply wonderful! I use tilapia, crab and a can of tiny shrimp. I have made this several times and there is never a bite left over.

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EWORTHY

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Reviewed: Feb. 27, 2006

My husband made this for me for VAlentine's Day in 2001. We've made it many times since. Great for people who think they don't like fish! Love making it for company. Rich and delicious!

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SARAJOSTEELE

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