HELPFUL TIPS NOT MENTIONED: This simple dish always makes people think you've got MAD cooking skills which is great if you're trying to impress the in-laws. I bake this at 375 for 15 min., check on it with a fork (to see if it flakes easily), and follow it up with a few minutes under the broiler. Perfect every time and as you can tell from my picture, I had no burning! Served it with another easy but impressive dish "Colleen's Potato Crescent Rolls." Many people think Pillsbury crescents are the best and should not be substituted ....until they try these. ;)
Doubled the sauce, baked at 425 for 20 mins. Used freshed Alaskan Halibut and this was wonderful. Served over pasta with a salad. Easy to do on a weeknight.
Excellent base recipe. Here are my modifications: Added a few shakes of Louisanna hot pepper sauce for kick, omitted the onions, added a bit of dill, celery salt and parsley. My dish did not work well under the broiler so I baked it at 350 degrees for about 15 minutes. Will be regular at our house.
This recipe makes the best halibut meal I've ever tasted. This is a five star dinner recipe. My wife and I raved about this and vowed to make at least once a week. It was so good that we made it two days in a row!! I didn't change anything and it was perfect. Make sure the halibut is flakey before putting the sause on. Mine took nine minutes the first time and ten the second time. It depends on how thick the cuts are. Then return it to the oven for two more minutes. PERFECT!
This is a wonderful recipe! I sprinkled a few bread crumbs on top of the cheese mixture. I will most definitely make this again and again.
I do not rate too many recipes. This is by far one of the best recipes on this site. This is beyond resturant quality. Everytime I make this everyone has to have the recipe. I have not used Halibut, what ever kind of fish you are using should be a more firm fish. I use on stripped bass and it comes out wonderful. I have also tried cod and talapia it work really good too. One thing to keerp in mind if it is a thinner fish broil it for a shorter time. Do not over cook. The other thing I use is fresh grated parmesan. The Kraft bottled parmesan will not work. I can not imagine this being anything but 5 stars. Do not try this on salmon. It has to be a firm white fish. Enjoy
Neither my husband or I particularly like fish - but we love this! I have used tilapia and red snapper - we have enjoyed it all. I have also served for company who LOVES fish and the raved about this. Although I pretty much make it "as is" some of the others reviewers suggestions seem appropriate too!
I have to agree with everybody. I made no changes and loved this fish. I can't believe the calorie count, it was so rich tasting.
Sorry, but we just didn't find the flavor to be that good.
I will however play with the recipe because it looks pretty good with less mayo and butter.
