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Mexican Halibut Bake
June 21, 2009

I agree with Naples 34102. There were some problems with this recipe - nothing exciting about, generally. The only positive thing that I can say about this recipe was that the fish was moist. I may try this recipe again with some changes, as my husband seemed to like it. Suggestions: I would suggest reducing the general amount of marinade/sauce mixture, as it thinned out considerably when it cooked, and didn't seem to reconstitute, even with resting. It seemed to work better as a 'leftovers' dish. I added some roasted garlic, onions and julienned red bell peppers. Next time, I would also leave out the butter, as the recipe seemed to call for an awful lot of it, and it didn't seem to really help the overall outcome. I would also suggest using this as a marinade, rather than a sauce. The next time I make this, I am going to try it 'en papiotte'. I am hoping that the next time, this will be a more successful dish. I am willing to give it another try.

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