Recipe by Cari
"I created this recipe because my family just loves the dynamite dishes served in sushi restaurants. It's a hit for all ages! This would even be great on top of chicken breasts! Serve atop of sushi rice and a side of steamed broccoli. Garnish with a lemon wedge."
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halibut, cut into bite size pieces
fresh lemon juice
thinly sliced mushrooms
thinly sliced onions
lemon, cut in half
Kosher salt, to taste
sliced green onions
I was curious about this recipe, wondering how it would turn out with uncooked veggies in mayo type sauce....it was amazing!! My husband, who doesn't care for fish much, LOVED it! Used lite mayo and while sauce was a bit thin, was perfect with sushi rice and snap peas. Follow the recipe...it's perfect.
I wasn't a big fan. It was ok, but I would not make it again. Prefer just grilling or pan frying the fish. I will say though that i made it with half Halibut and half Sea bass. I like it with the sea bass much better.
I halved the ingredients for 2 people and had lunch the next day too. Didn't add the sugar for lower carbs. This was knock our socks off yummy. We both couldn't get over how flavorful and how well the fish was cooked for cooking so long. I think cutting it in bite sized pieces helped cook evenly, and the mushroom sauce on top was thick and so kept the fish from burning. Was also surprised that halibut is so costly right now. We'll save it for special friends and splurges for ourselves. Great recipe.
I did change a few things: I used vegenaise instead of mayonnaise, because I wanted to cut out dairy. I also used extra chili garlic sauce, and toasted the sesame seeds. Thrown on a bed of fresh arugula, it was one of the best meals I've had this month!
The flavors were unbelievable. Very sushi-ish which we love as well. The only change I made was I used Ono since I didn't have halibut in the freezer. If I were to change anything up, next time I'll use a nice tuna steak and use only the broiler so it turns out nice and rare. I get intimidated cooking fish when I can't see it cuz I don't want to overcook it. Since the fish was buried in this delicious mushroom mixture I had to go digging to watch the cooking progress. With tuna, rare is better which takes off some pressure there. Thanks for the great recipe! (If by chance the tuna doesn't pan out well, I'll go back to your method!)
yummy! the few modifications i made were this: i sauteed the onion and mushroom before adding it to the white sauce. i also cut the mayo in half and substituted low fat greek plain yogurt. it was delish, the family also agreed!
The mayo keeps the halibut moist and I like the flavors, but no WOW factor.
Very nice! It's different from the fish I usually cook. I liked it a lot and will make it again.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 297
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