This recipe calls for 3 Tablespoons of Dry Mustard, as the other reviews suggested, I cut back on the amount but not enough. One Teaspoon (not tablespoon) of dry mustard is adequate (and I do like mustard). I used fresh halibut that my son caught on an Alaskan fishing trip and followed the recipe as written with two exceptions: The mustard quantity and I used fat free sour cream (which I always cook with) - outside of the overwhelming mustard flavor, the only other complaint with the recipe is the cooking time. It does take a little longer to bake than what is allotted. I bake in a convection oven and the pieces on the outside of the dish were warm and the center still barely above room temp. I baked a little longer, but still found the fish not to be quite done - it should flake with a fork. Remembering a lesson previously learned from a chef when broiling halibut filets, I put this dish in the microwave for a minute, checked it and then one more minute, until the fish was done. If you find you need a little more time when fixing this recipe, try the microwave method just to finish cooking, but be sure not to overcook any fish as it will be dry/rubbery. Overall, with the modifications this has potential to be a good recipe.
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This recipe calls for 3 Tablespoons of Dry Mustard, as the other reviews suggested, I cut back...