The Way to a Man's Heart Recipe

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Most Helpful Positive Review

Nov 09, 2012

Made this recipe several times. I generally use a baking pan instead of ramekins, and I'll add shrimp or other shellfish to it also. It's always a winner!

—Jennifer

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Most Helpful Critical Review

Jan 28, 2011

I felt that this recipe was just ok.. My boyfriend and I love cooking together so we thought we'd try this recipe out because we love seafood and the name of the recipe was cute. I think the fish at the bottom could have used a squeeze of lemon and a dash of salt.. It was bland. I wish the sauce was creamier, so that it would seep down through the layers.. It did not. Maybe too much flour? I really wanted to like this more. My boyfriend agreed it was just ok also.

—DiElizaGee

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75 Ratings

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Oct 25, 2006

I made this for a dinner party of 10 using the prepare ahead suggestions that Amber posted in her review. Being able to make individual servings made it easy to serve and gave it a classy touch. I did add 1 lb medimum shrimp, grated parmesan and used shallots instead of onion because they have a tamer flavor. Seasoned the sauce with 1/2 teaspoon Old Bay seasoning which does a fantastic job of enhancing the flavors of the seafood. Most everyone loved it, though it is a bit expensive to make for a very large gathering.

—VORCHA

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Dec 19, 2005

I used this recipe for a dinner party and it was a huge hit. This is definitely not for everday consumption but is great when you need a "fancy" dinner. I did make a lot of extra sauce so it covered the fish in the ramikins and then completely covered them in crab and cheese. The ramikins are great for a dinner party because each person gets an individual serving, a nice touch. I made this early in the day then put them in the fridge. Then before dinner, put on the cheese and browned while everyone had cocktails. Very little work during the actual party. A couple people thought the overall taste was a little like lobster. I am going to try next with monkfish. Great recipe!

—Amber

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Feb 12, 2007

This was indeed, very rich. I cut the recipe in half & cooked it in two large ramekins, figuring since we weren't having an appetizer w/ it that we would want bigger portions. Not so. Smaller portions would have been perfect although next time I do think that I will serve a pureed vegetable soup as a first course. I used tilapia instead of halibut, shallots instead of onions, added a can of tiny shrimp (rinsed & drained) & used a jack/colby blend of cheese. Served it w/ pinot grigio (it's what I used w/ the tilapia too), Lemon Butter Snow Peas & a mixed greens salad w/ Lemon Chiffon Pudding for dessert. Thansk for the recipe Carolyn!

—IMVINTAGE

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May 17, 2010

Thought this was a great starting point, I made quite a few changes. I added bay scallops and tiger shrimp, and garlic. I also use portabella mushrooms instead of button and I used the whole can of milk with just a tab more flour. I had to use imitation crab which was just what was available at the time :( I also subbed grouper instead of halibut. overall I think it was great, I still feel like the first step is missing something, maybe I will add garlic to wine to give the seafood just a little more flavor. I will be making this again, thank you for the recipe!

—DEARYABBY

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Nov 09, 2010

I added 1 clove of garlic w/the veggie mixture & used the whites of 4 green onions, & using the greens when layering. Added the cheese(about 1/2c) right into the sauce & a little Old Bay. Even after that, the sauce did taste like it was missing something. However, once baked w/the fish(used flounder) & crab, it was fantastic! I do think the green onions helped too! Excellent! I do feel that this is more of an accompaniment to main dish, tho. Maybe a small steak? Idk, it just didn't feel like a main dish to me. I served it w/crusty bread, asparagus, & a baked potato. The potato just didn't go.

—lisa

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Feb 13, 2004

This was excellent although alot of work. Only make this when you have the time for many steps. The fish market did not have halibut so I substituted scrod which was still wonderful. I also used one baking dish instead of individual dishes. The whole meal was delicious but very rich. I may use half the sauce next time to make a thinner layer over the fish to cut down on the richness of it. All in all a flavorful pleaser!

—SUE9688

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Nutrition

Calories
218 kcal
11%

Carbohydrates
6.3 g
2%

Cholesterol
62 mg
21%

Fat
10.8 g
17%

Fiber
0.3 g
1%

Protein
20.2 g
40%

Sodium
282 mg
11%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

The Way to a Man's Heart

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 218
Calories from Fat: 98

% Daily Value *
Total Fat 10.8g 17 %
Saturated Fat 6g 30 %
Cholesterol 62mg 21 %
Sodium 282mg 11 %
Potassium 501mg 14 %
Total Carbohydrates 6.3g 2 %
Dietary Fiber 0.3g 1 %
Protein 20.2g 40 %
** Sugars 3.8g
Vitamin A 11 %
Vitamin C 13 %
Calcium 19 %
Iron 9 %
** Thiamin 8 %
Niacin 67 %
Vitamin B6 18 %
Magnesium 26 %
Folate 17 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.