This was a fabulously tasty way to cook halibut! My boyfriend made this one. He only cooked two halibut steaks and did the whole thing in the skillet using probably 2-3 tablespoons of olive oil. Even though it was only two steaks he used all of the other vegetables all of the pepper instead of half and cut the tomato into wedges instead of slices. When he served he just ladled all of the vegetables over the steaks and it presented beautifully. It was a wonderful dinner!
We liked this recipe. The only thing the vegetables were over cooked for our taste and would prefer more garlic. So when I make this again I will briefly sauté the vegetables hoping they will come out a little crispier. Thanks LittleAsta!
Great recipe. Because I hate mushy zucchini - I added it during the last min. when the onions/garlic/mush./grn peppers were almost done and cooked to a tender crisp. I then brushed each halibut peice w/ a little olive oil layered the vegetables around and atop of the halibut. Finally I omitted the tomato altogether - for fear of mushy. Overall very good and here you have you maindish and veggies all in one! (However I did serve with a side of rice pilaf). Thanks!
A WINNER!!! This is my favorite halibut recipe yet! I don't add the tomatoes b/c my husband does not like them. Other than that omission I make it exactly like the recipe. I've already made this 2x in 2 weeks!
This is an easy/fast recipe that gives great results! I agree with other reviewers that you can change the vegetables with pretty much what you have in the refrigerator but i think that the mushrooms are great in it! The only change i made is that i marinated the veggies (the recipe i used is for grilled portobella mushrooms): olive oil lemon juice balsamic vinegar and chopped basil. I then used the marinade to saute' the veggies and poured all on the fish. It was delicious
Great dish. Family said it looked and tasted like something from a fancy restaurant. Didn't have any zuchini at the time I made the fish but it was just as good without it. Maybe next time I will drizzle a little olive oil over the top before baking. Thanks for a great recipe.
This makes a real nice summer dish. I love how versatile it is...you can really use just about any fish and any combination of vegetables. I was looking for a way to serve up some frozen boxed haddock fillets and used this recipe. I didn't have mushrooms or zucchini but did have yellow and orange bell pepper and asparagus. So with the red tomato it made a beautiful looking dish. I also had some fresh basil and lemon thyme growing so used that instead of the dried basil. With a side of rice (cooked in chicken stock and some chopped green onions stirred in afterward) it made a complete meal. The only down-side was that I didn't make enough! Everyone liked it and it went fast.
I just made this for dinner tonight and I have one word for you...WOW! After reading the reviews I decided to rub the halibut steaks (yes I used steaks not filets) with olive oil salt and pepper and placed them in the bottom of a CorningWare dish. Then I sauteed the veggies (carrots zucchini snow peas cauliflower onions and lots of garlic) in olive oil for just a couple minutes and dumped them over the fish. Baked at 400 degrees for 20 minutes (omitting the tomato) and it was fabulous. I'll be making this again.
Halibut is one of our favorites and I had all the ingredients on hand so I decided to try this out. It turned out quite well. I lightly sauteed my veggies separately so they wouldn't get overdone. I seasoned my fish with salt pepper and Old Bay and added a couple of thin pats of butter on top of the fish. I then added the veggies over the top and added a glug of white wine around the fish. I baked this covered for 15 minutes and then uncovered for 15 minutes (my halibut was a little larger than called for in the recipe). This was very tasty and we both enjoyed it even though I forgot the basil. I wouldn't hesitate to make this one again.
Was not impressed. Bland.
