We were at 4 1/2 with this lovely dish, mostly because we wanted just a touch more flavor to it----maybe a sprinkling of an herb medley (like Trader Joe's 21 Seasoning Salute) or a little garlic flavor to the butter or the lemon juice. The panko topping was perfect. At first I thought there wasn't enough butter to cover the 1/2 cup, but it turned out great. We very much enjoyed our dinner! Thanks, Lindsey!
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Not bad but not a "make again" I'm afraid. First of all I wish I would have used less bread crumbs - like half as much. Also I added fresh minced garlic and parsley to the bread crumbs which this sorely needed. This wonderful beautiful white flaky fish was just simply on the crumby (pun intended) ho-hum side. Serving this with Melody's Corn Maque Choux also from this site perked it up significantly.
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We were at 4 1/2 with this lovely dish, mostly because we wanted just a touch more flavor to it----maybe a sprinkling of an herb medley (like Trader Joe's 21 Seasoning Salute) or a little garlic flavor to the butter or the lemon juice. The panko topping was perfect. At first I thought there wasn't enough butter to cover the 1/2 cup, but it turned out great. We very much enjoyed our dinner! Thanks, Lindsey!
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This was SOOO good! I did make a few changes to suit my pallet though. I added grated parmesan to the panko as well as minced fresh Italian parsley. I also seasoned the fish with Fleur de Sel and Herbes de Provence prior to the layer of dijon mustard. I skipped the broth bath and just baked the fish on tin foil on a sheet pan. My half halibut was more than 16 ounces so I baked it for about 40 mins before letting it broil for about 30 seconds. I think I will use more parsley in the panko/parm mixture and finish with the Fleur de Sel and Herbes de Province. Perhaps slather a tad more dijon. I too had made this dish with the Corn Maque Choux. My dinner guests were thoroughly sated after having seconds and thirds even! I don't know why I was so intimidated with seafood! One of the easiest dishes to make! I'll be doing this again! Thanks for this great keeper!
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Not bad but not a "make again" I'm afraid. First of all I wish I would have used less bread crumbs - like half as much. Also I added fresh minced garlic and parsley to the bread crumbs which this sorely needed. This wonderful beautiful white flaky fish was just simply on the crumby (pun intended) ho-hum side. Serving this with Melody's Corn Maque Choux also from this site perked it up significantly.
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Read the reviews first and added garlic, parsley and spices to the panko crumbs for flavor. It turned out just right and delicious! Will definitely be making this again. It was a BIG hit!
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Thanks for posting this recipe! So easy and tasty. I added some garlic powder and parsley, reduced panko to 1/4 cup, also changed temperature to 375 degrees for the last 5 minutes to brown the top more. This is a keeper! I would make this again and again!
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I can't fairly review this recipe because I am celiac and I can't use Panko because it contains gluten. Instead I powdered some gluten free corn flakes in my vitamix blender and used it in the place of panko. With that out in the open I totally enjoyed this recipe. Some bites were lemony some bites were mustardy some bites were crispy and yet other bites were more halibutty. The halibut was juicy and tender. I'm not sure why the recipe called for 1/4 cup of chicken broth in the pan. It only browned and got burned around the edges. I might leave that out next time and just oil the pan instead.
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We loved it! I used olive oil in place of butter and seasoned the halibut with garlic onion and lemon pepper salt and left off the mustard. I drizzled some olive oil and pressed the panko crumb mixture on top. I didn't bother with the stock on the bottom. Cooked 20 minutes and put under the broiler until golden brown. I served with creamy saffron sauce by Mark Bittman. It was great with and without the saffron sauce. Thanks for sharing.
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Tried this recipe and thought it was really good. But if you're making it for a family with young kids go a little easy on the mustard. THe recipe says to use a "thick" layer of dijon mustard...which I did....but it ended up being too spicy for my kids. I think if I would have used a thinner layer they would have liked it a lot better. My husband and I liked it as is but I think we would have liked it just a well a little less spicy.
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While up in Alaska I caught a lot of Halibut. I had it flash frozen to -30 deg. And brought it home on the plane with me. I like simple recipes without a lot of ingredients which seem to disguise the flavor of the fish. This recipie exceeded my expectations and I will be sure to use it in the future.
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*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.
We were at 4 1/2 with this lovely dish, mostly because we wanted just a touch more flavor to it----maybe a sprinkling of an herb medley (like Trader Joe's 21 Seasoning Salute) or a little garlic flavor to the butter or the lemon juice. The panko topping was perfect. At first I thought there wasn't enough butter to cover the 1/2 cup, but it turned out great. We very much enjoyed our dinner! Thanks, Lindsey!
This was SOOO good! I did make a few changes to suit my pallet though. I added grated parmesan to the panko as well as minced fresh Italian parsley. I also seasoned the fish with Fleur de Sel and Herbes de Provence prior to the layer of dijon mustard. I skipped the broth bath and just baked the fish on tin foil on a sheet pan. My half halibut was more than 16 ounces so I baked it for about 40 mins before letting it broil for about 30 seconds. I think I will use more parsley in the panko/parm mixture and finish with the Fleur de Sel and Herbes de Province. Perhaps slather a tad more dijon. I too had made this dish with the Corn Maque Choux. My dinner guests were thoroughly sated after having seconds and thirds even! I don't know why I was so intimidated with seafood! One of the easiest dishes to make! I'll be doing this again! Thanks for this great keeper!
Not bad but not a "make again" I'm afraid. First of all I wish I would have used less bread crumbs - like half as much. Also I added fresh minced garlic and parsley to the bread crumbs which this sorely needed. This wonderful beautiful white flaky fish was just simply on the crumby (pun intended) ho-hum side. Serving this with Melody's Corn Maque Choux also from this site perked it up significantly.
Read the reviews first and added garlic, parsley and spices to the panko crumbs for flavor. It turned out just right and delicious! Will definitely be making this again. It was a BIG hit!
Thanks for posting this recipe! So easy and tasty. I added some garlic powder and parsley, reduced panko to 1/4 cup, also changed temperature to 375 degrees for the last 5 minutes to brown the top more. This is a keeper! I would make this again and again!
I can't fairly review this recipe because I am celiac and I can't use Panko because it contains gluten. Instead I powdered some gluten free corn flakes in my vitamix blender and used it in the place of panko. With that out in the open I totally enjoyed this recipe. Some bites were lemony some bites were mustardy some bites were crispy and yet other bites were more halibutty. The halibut was juicy and tender. I'm not sure why the recipe called for 1/4 cup of chicken broth in the pan. It only browned and got burned around the edges. I might leave that out next time and just oil the pan instead.
We loved it! I used olive oil in place of butter and seasoned the halibut with garlic onion and lemon pepper salt and left off the mustard. I drizzled some olive oil and pressed the panko crumb mixture on top. I didn't bother with the stock on the bottom. Cooked 20 minutes and put under the broiler until golden brown. I served with creamy saffron sauce by Mark Bittman. It was great with and without the saffron sauce. Thanks for sharing.
Tried this recipe and thought it was really good. But if you're making it for a family with young kids go a little easy on the mustard. THe recipe says to use a "thick" layer of dijon mustard...which I did....but it ended up being too spicy for my kids. I think if I would have used a thinner layer they would have liked it a lot better. My husband and I liked it as is but I think we would have liked it just a well a little less spicy.
While up in Alaska I caught a lot of Halibut. I had it flash frozen to -30 deg. And brought it home on the plane with me. I like simple recipes without a lot of ingredients which seem to disguise the flavor of the fish. This recipie exceeded my expectations and I will be sure to use it in the future.
