Dynamite Halibut Recipe Reviews - Allrecipes.com (Pg. 2)
Reviewed: Oct. 12, 2012
Always looking for new halibut recipes to try. Really enjoyed this one! Halved the ingredients - turned out great - used Siracha (sp) sauce instead of garlic chili so a bit spicy.
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Reviewed: Sep. 6, 2012
This was so good that I cooked it twice in one week after my husband brought home fresh halibut from Alaska. It is amazing - quick and tons of flavor. Omitted the sliced onions and found that cooking the mushrooms separately in garlic and oil and adding them at serving gave it some more flavor.
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Reviewed: Mar. 23, 2012
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!
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Cooking Level: Beginning

Living In: Jupiter, Florida, USA

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Reviewed: Mar. 6, 2012
The mayo keeps the halibut moist and I like the flavors, but no WOW factor.
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Reviewed: Mar. 4, 2012
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.
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Home Town: Salt Lake City, Utah, USA

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Reviewed: Feb. 28, 2012
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.
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Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

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Reviewed: Feb. 26, 2012
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!)
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Cooking Level: Intermediate

Home Town: Medford, Oregon, USA
Living In: Henderson, Nevada, USA

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