Pan-Roasted Halibut with Clamshell Mushrooms and Lemon Butter Sauce Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Jul. 31, 2014
This was fantastic. I did not use the cayenne (family members are not fans of hot/spicy) and I used white wine instead of the suggested water to deglaze the pan for the sauce. I will definitely make it again! The reviewer who mentioned having everything prepared before beginning was spot on. Made the process so much better!
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Reviewed: Jun. 6, 2014
Tasty. We used white wine instead water and subbed cremini mushrooms. Served over rice.
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Photo by RMSR

Cooking Level: Intermediate

Reviewed: Jun. 4, 2014
I have always loved fish but this recipe put it over the top!! I am always up to trying Chef John's recipes as they usually don't call for too many ingredients & are easy to follow. Made this with white mushrooms as that is what I had on hand and served it with Brocollini & tri-color couscous what a great meal. I'm ready to eat halibut everyday!! Thanks Chef John
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Cooking Level: Expert

Home Town: Uncasville, Connecticut, USA
Living In: Lemoore, California, USA
Reviewed: Apr. 25, 2014
used oyster+ white mushrooms, tasted great!
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Reviewed: Mar. 28, 2014
My first try of a Chef John recipe. Very easy to follow. Helps to have everything ready before starting. Goes fast. Tasted great, will do again.
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Reviewed: Mar. 19, 2014
This is my first Chef John recipe that I was able to follow as it was really simple. I made it with a slight variation - did not have cayenne pepper and used paprika and did not have parsley so left it out but it was all good at the end and very surprised with the taste it gave. Only warning is that the mushroom while sautéing may release heaps and heaps of water and would affect cooking the fish - may need to consider sautéing the mushrooms until all the liquids have evaporated.
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