Basil and Prosciutto-Wrapped Halibut Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Jun. 21, 2012
VERY good! MUST have fresh basil!! So much better! I added red onions too. Will make again!!
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Photo by American

Cooking Level: Intermediate

Reviewed: Jul. 17, 2011
used grouper instead of halibut... it was very good. used chili powder instead of adobe seasoning. fish was a little bland but probably just needed a little more seasoning. will make again though.
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Photo by ilkaisha
Reviewed: Aug. 20, 2012
This was quick, easy and tasted pretty good. I can't say that it was an amazing dish, though, and I'm not sure if I'd make it again over a different halibut recipe. I didn't measure my adobo seasoning, but I have to assume I used less than called for. I just sprinkled both sides lightly. The fish was well-cooked using the suggested times. My presentation was a little sloppy because I put the skin side up instead of down -- make sure you put the pretty side down on top of the basil leaves before you wrap the prosciutto around the fish.
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Photo by ilkaisha

Cooking Level: Expert

Home Town: Lititz, Pennsylvania, USA
Living In: Reading, Pennsylvania, USA
Reviewed: Jun. 18, 2010
Ok, my review is on one change. Instead of fresh basil, I sprinkled on dried basil. This was real simple, but I thought this was just ok, nothing special. A bit salty for me I think due to the combo of the prosciutto and adobo seasoning. If I make this again I would probably lower the amount of the adobo seasoning.
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Cooking Level: Intermediate

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Reviewed: Jul. 13, 2014
I thought the fish was bland. I would make again but season the fish and cook it entirely on the stove top in oil and garlic.
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Cooking Level: Intermediate

Living In: New York, New York, USA

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