Reviewed: Apr. 4, 2003

Excellent!!!! Anyone who does not like fish, and those who love fish, will love this recipe. Great way to do something different with fish.

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17 users found this review helpful

Reviewer:

TEJAKSW

Cooking Level: Expert

Living In: Scottsdale, Arizona, USA

Reviewed: Jan. 7, 2004

Although I had to substitute sherry for the japanese wine, this is among the best fish recipes I have ever tasted.

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10 users found this review helpful

Reviewer:

JPMCKAY2

Reviewed: Feb. 1, 2004

Easy recipe, but just OK. I wouldn't make it again.

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Reviewer:

LILROSEGLOW

Reviewed: Sep. 15, 2004

This is the best halibut recipe I have ever prepared according to my husband and I have to agree with him.

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2 users found this review helpful

Reviewer:

EDGEWATER102

Reviewed: Jul. 11, 2005

This recipe is EXCELLENT! I absolutely loved it. The only changes I made were to use a cabernet/merlot (Yellowtail) instead of sweet wine, as that is what I had on hand , and I switched the halibut out for salmon. I am trying to figure out what else I can use this sauce on besides fish (my boyfriend is allergic), because it is so good. Thanks for the recipe.

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Reviewer:

J-Shep

Cooking Level: Intermediate

Home Town: Columbus, Georgia, USA

Living In: Tallahassee, Florida, USA

Reviewed: Jan. 2, 2006

very tasty. Will make again and try a different kind of white fish.

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Reviewer:

califcook

Reviewed: Apr. 20, 2006

This recipe is wonderful! I've used both halibut and ling cod and they came out great. I added red pepper flakes for some heat. I had some extra sauce so I used it for sauted asparagus to go along side and it was delicious (green beans would work too). I will definately make this again, thanks for sharing!

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13 users found this review helpful

Reviewer:

Maureen E.

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Seattle, Washington, USA

Reviewed: Aug. 7, 2006

This recipe is in my monthly rotation; very tasty and very easy. I've made it with salmon and it's just as good. The sauce makes the recipe taste like something from a restaurant, but it's still super easy.

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13 users found this review helpful

Reviewer:

CAREYWAYE

Cooking Level: Expert

Home Town: Orlando, Florida, USA

Living In: Kernersville, North Carolina, USA

Reviewed: Nov. 27, 2006

We made this for ten people last night and it was a hit. I would serve the sauce at a warmer temperature next time. The flavors were a perfect compliment to halibut. We also had two pieces of sea bass with the halibut and they were excellent.

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1 user found this review helpful