This was super amazingly good. I agree with everyone else about doubling the sauce amount. Lemon butter with seafood... what more could you ask for? The lemon was really strong, and I would recommend halving the amount the recipe calls for. And definitely, definitely add SCALLOPS!

Reviewed On: Feb. 24, 2009

FANTASTIC bruschetta recipe. Best I have ever had. I think the fresh basil leaves make all the difference in the world! Organic basil leaves tasted better in this, than when I did it with regular basil leaves. I wouldn't have thought it would have a noticeable effect, but it did. Soaking everything together in the oil and balsamic = Ingenius!!! 100% recommended.

Reviewed On: Feb. 24, 2009

This recipe is FANTASTIC! However, I would recommend using only 1 tsp. of the Dijon mustard- not 1 tbsp. The flavor of the Dijon mustard can be overpowering, potentially masking the flavor of the halibut. Also, make sure you cook it at a higher temperature. Otherwise, the breadcrumb-crusted fish will be a bit soggy at the bottom. However, if you use high heat, this will quickly evaporate all of the water that naturally comes out of the fish when baked. Other than that, this recipe has a GREAT flavor. The Parmesan adds a great flavor. I served it as a fish sandwich with aioli on the side. Delicious!!!

Reviewed On: Apr. 20, 2008