Reviewed: Apr. 17, 2012

Wowie! Delicious! Just the right blend of spices and flavors. Not too sweet, not too spicy. I rarely use fresh cilantro or ginger because they go bad (and waste money), so I used the jarred spice versions and still delicious. I boiled the sauce on the stove, added a pinch of cornstarch to thicken the sauce just a tiny bit, grilled halibut steaks and spooned the sauce over them. Couldn't believe "I" made this gourmet dish! Tasted beyond my skill level. Would be a great dish for "company" - will impress! Succulent!

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Reviewer:

Brooke in CP

Reviewed: Jan. 4, 2012

Great! I made it as written (which is the only way to rate it) and my only suggestion is to make more! I made a lot more (2 kids, 2 adults) to drizzle on our wild rice blend and steamed cauliflower and it was fantastic. My 3 yr old enjoyed helping make it too, since it gets put together in the bowl first. Thanks!

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Reviewer:

MICHEMAR

Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada

Living In: Vancouver, British Columbia, Canada

Reviewed: Dec. 30, 2011

This dish was great. I used Talapia rather than Halibut. I made the sauce ahead and kept it in the freezer. Made for an great no fuss fish dish.

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Reviewer:

Algee

Supporting Member (Click to learn more about Supporting Membership)

Reviewed: Apr. 12, 2011

I am in LOVE with this recipie, the first time I made it the whole family was silent through out the whole dinner. Ha ha, we were all too busy eating this wonderful dish. I made no changes to it whatsoever, love it just the way it is!!

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Reviewer:

xemlo

Reviewed: Feb. 27, 2011

Yum! Used this sauce with Mahi Mahi and it turned out great! So easy, fast and full of flavor!

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Reviewer:

PeacockPanda

Reviewed: Feb. 26, 2011

This really is a great recipe. In terms of taste, I'd give it 4 stars out of 5, which in my book means something tastes really good. Overall though, I give this one a 5 out of 5 because it's quick, easy, and relatively cheap to make if you use a different type of fish other than halibut(I used flounder). Thanks for this wonderful recipe!

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Reviewer:

Spyros Papavassiliou

Cooking Level: Beginning

Living In: New York, New York, USA

Reviewed: Sep. 30, 2010

Wow! So good and so easy. I was halfway through mixing up the sauce when I realized I was out of cilantro so I left it out and it was still great. I didn't measure everything exactly so I know I was a little heavy on the ginger and garlic but we like it that way. I also used tilapia instead of halibut, we love it but fresh halibut is just too expensive for an everyday meal.

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Reviewer:

Kalex

Cooking Level: Intermediate

Home Town: Lake Oswego, Oregon, USA

Living In: Portland, Oregon, USA

Reviewed: Sep. 14, 2010

Another winner in my opinion. You do have to be nutty about the cooking time however. No more than 3 or 4 minutes if you want tender Halibut.

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Reviewer:

Bill Ligertwood

Cooking Level: Expert

Home Town: Edmonton, Alberta, Canada

Living In: Kamloops, British Columbia, Canada

Reviewed: Jul. 27, 2010

This was an excellant dish! Quick simple and very easy! Taste was divine!

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Reviewer:

CCSnyder

Home Town: Calgary, Alberta, Canada

Reviewed: May 2, 2010

Oh my this is SOOOO good!! Halibut is expensive but its wonderful in this recipe! Perfect paired with some brown rice! I used frozen halibut fillets that i thawed out and it was magnificent! :)

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5 users found this review helpful