Reviewed: Apr. 11, 2010

Yum. I wasn't sure I wanted to try something new but am glad I did. I used special mayo, soy creamer and crisco instead of cream and butter because I am milk free. Still turned out good. Probably not exactly as intended but as close as I could get and I loved it. Watch the time in the broiler and cut halibut in to serving size portions. I tried to do a whole filet and that was hard to move around.

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Reviewer:

RazzTJazz

Cooking Level: Intermediate

Home Town: Soldotna, Alaska, USA

Living In: Anchorage, Alaska, USA

Reviewed: Mar. 31, 2010

This was amazing...can tell how fattening it is but it's worth making once in a while!

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Reviewer:

Janet Dufour

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Reviewed: Mar. 7, 2010

This dish is so good!!! It is much easier to prepare then it originally sounds. I made it for a dinner with my sisters and everybody wanted the recipe. I made it again with chicken since my husband doesn't like fish. He thought it was great. Definately double the sauce!

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Tami

Cooking Level: Intermediate

Living In: Salt Lake City, Utah, USA

Reviewed: Feb. 23, 2010

Even though I prefer Basa or Tillapia over Halibut in this dish it gets a 5 star because it truly makes my family pause and show sheer bliss when they take the first bit. Also, it is so elegant to serve to guests. But it has taken me some practice to get it timed just perfectly when served with other elaborate dishes.

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Reviewer:

truebleu

Reviewed: Feb. 19, 2010

Fantastic dish! I love some seafood, but not all seafood, and I thought this was wonderful! Even my picky children loved this dish. Very delicious.

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Reviewer:

darlintenn

Reviewed: Jan. 3, 2010

My Husband and i LOVED this recipe( I did adjust the butter is the cream sauce) We definently will make it again

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Reviewer:

gail

Reviewed: Nov. 13, 2009

Talk about a truly delicious, company-worthy recipe! Wow! Can't say enough about this one. The only thing I didn't do is the egg brushing. I used 1.09 pound of halibut and had leftover buerre blanc--which I'll freeze for another meal. The smell of the wine and vinegar cooking down was a turnoff for my hubby, but when the food went before him, he couldn't stop raving! All the sauce and topping can be made well ahead of time--the buerre blanc heated ever so slightly in the microwave, and the topping saved in a baggie. I am so glad I ran into this recipe!

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Reviewer:

Marianne

Cooking Level: Intermediate

Reviewed: Oct. 11, 2009

This is right out of a french kitchen. I have made it 4 times now, and the only thing I have to say is don't let it cook to long. Once it is flaky it is done. Excellant. My whole family was impressed. Not has hard as it looks! Thank you for a great recipe.

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Reviewer:

nslater

Reviewed: Jul. 2, 2009

Absolutely marvelous...it's like a symphony of tastes in your mouth.

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BPG49

Cooking Level: Intermediate

Home Town: Roseville, California, USA

Reviewed: Jun. 18, 2009

This was FANTASTIC. I love halibut but NEVER cook it at home because I do not like the fish smell. This recipe has so many wonderful flavors that the aromatics of it cooking far overpowered any fish smell. I followed the recipe exactly except I cooked half the portion of fish as I did not want left overs. The sauce is decadent, the fish was cooked to perfection. My boyfriend said this was the best home cooked meal he ever had and that it was a gourmet meal. VERY VERY good. Next time I might try basil instead of thyme as I love basil.

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