Reviewed: Mar. 3, 2012

The green onions and parmesan definitely gave this halibut a very nice pleasing flavor but there really was no point to adding the dried dill. Dill has little or no flavor after being cooked for that long a period of time and especially so when using dried dill. I suggest using two or three pinches of chopped fresh dill weed instead. Also, a word of caution about placing a baking dish under a broiler and especially if it's Pyrex brand because they often cannot withstand that high of heat and will shatter even if it had already been at oven temperatures. I learned that first hand and felt like a fool when reading the bottom of my other Pyrex baking dish afterwards; "No Stove Top - No Broiler". It took not only losing a baking dish but also all the yummy food that was in it :-( ********** I am adding an answer to RckyMtnGirl's question of how someone could have originally rated this recipe on March 3rd but she didn't see the recipe posted until March 6th. Well, it was originally posted early Saturday morning of the 3rd and I tried it that afternoon ;-)

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41 users found this review helpful

Reviewer:

Deeli

Cooking Level: Expert

Living In: Richland, Washington, USA

Reviewed: Mar. 10, 2012

Okay so Halibut is hard to find right now so I subbed cod. Also after reading the reminder that Pyrex should not be broiled I decided to just add the parm right into the sauce and not broil it at all. I also added more dill. It was amazing. So good that I am making it again tonight and will add afew scallops to try. Thank you for sharing your friend's recipe. I am sorry for your loss and will always make this in her honor. Here's to Chele!

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19 users found this review helpful

Reviewer:

AmyEG

Reviewed: Mar. 6, 2012

how does someone rate this recipe when it was just posted brand new today, 3/6/12? i don't understand. the recipe sounds wonderful! i can't wait to try it.

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14 users found this review helpful

Reviewer:

RckyMtnGirl

Cooking Level: Intermediate

Home Town: Cedar Rapids, Iowa, USA

Living In: New Castle, Colorado, USA

Reviewed: Feb. 17, 2013

Awesome! Will make again. P.S., One reviewer said there was no point in using dried dill? You could definitely taste it. In fact, it was a definining flavor of the dish.

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6 users found this review helpful

Reviewer:

ShawnsChef

Cooking Level: Intermediate

Home Town: Covington, Georgia, USA

Living In: Alpharetta, Georgia, USA

Reviewed: Mar. 26, 2012

I was in a hurry so didn't measure anything. Substituted plain yogurt for sour cream and only broiled until cheese was melted, not browned (because, again, I was in a hurry!). Anyway, it had a nice flavour with the green onions and parmesan. Our family loved it!

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3 users found this review helpful

Reviewer:

sunsalt

Cooking Level: Intermediate

Reviewed: Apr. 4, 2013

REALLY like it. I didn't have dill so I used Penzey's Mural of Flavor and will make it again soon. I added the parmesan to the sour cream/butter mix since I was using a glass pan. It was outstanding.

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1 user found this review helpful

Reviewer:

Mickey K

Reviewed: Jan. 2, 2013

Absolutely loved it. Subbed low fat sour cream and parmesean. This will become a standard in my house!

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1 user found this review helpful

Reviewer:

Shelleyrv

Reviewed: Dec. 17, 2012

Exceptional!

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1 user found this review helpful

Reviewer:

Jamie

Reviewed: Dec. 2, 2012

Love this recipe and have used a similar one for years. I use a foil lined broiler pan and then put the halibut w/sauce (I substitute plain yogurt for the sr. crm.)on the broiler rack. That way you can move under the broiler w/no fear of exploding pyrex. Ymmmmy, moist.

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1 user found this review helpful