Heavenly Halibut

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.

I think this recipe was aptly named; it certainly did justice to the fish. I was fortuntate enough that I had fresh caught and expertly filleted and packaged halibut from Alaska...I watched the expert haul it in (96 lbs) and helped him process it (thank you, Amigo). I did read some reviews ahead of time (which I do with most of the recipe's on this site) and got a few helpful hints...a few of my fillets were thinner than others...so the advice of putting a little sauce at the bottom of the baking pan was helpful. I did bake this at 425 for 20 minutes, adding the sauce on top after 15 minutes...that was perfect. This recipe is in my "box" and will be used again. None of the diner's had a scrap left on their plates and the cook got a hug and a kiss. Now THAT says it all for me. *smile*

I couldn't get halibut at the store (either fresh or frozen) so I substituted mahi mahi. I also didn't have quite enough parmesan cheese, so I added some shredded cheddar to the mix. My 13 year old couldn't get enough and thought it was better than a restaurant, but my six year old didn't like it (but she doesn't like too much fish anyway). I enjoyed it, but next time I will use halibut, because I prefer the taste of halibut over mahi mahi. Also, I would like to find other fish recipes that are a little leaner and less fat. I will make again occassionally but am still looking for a favorite healthy fish recipe.

Very tasty and surprisingly easy to make! Had only 1 small piece left over and it tastes just as good out of the microwave. Will definitely make it again! thanks for the recipe!

This was fantastic. We did not have a lemon handy (substituted white wine vinegar). An easy 5 stars with the lemon I'm sure. Baked at 350 for 8 minutes, flipped it, put the topping on, and broiled for another 3 minutes (came out perfect). Will definitely be making this again!

This recipe is AMAZING! I did make a few changes beings that I don't keep certain things on hand (or could justify buying them just for one dish). As MAMASPICE posted substituted the green onions for the dill and parsley; I also didn't have celery salt so I used celery seed instead. Another substitutions and additions I made: Reduced fat Miracle Whip for the Mayo (because frankly I don't eat Mayo or Miracle Whip so I only had the reduced fat Miracle Whip my better half prefers.) 1/4 teaspoon of garlic power 1/4 teaspoon of onion salt (I added these because I think they make EVERYTHING better). And about a handful of shredded Mozzarella cheese I used a baking + broiling method (350 for 15 mins then broiled it for about 5 mins) I think the cooking time was just a tad too long because the Halibut was really flaky – according to chief Gordon Ramsay that’s over cooked but when it comes to Fish, Chicken, or Pork I would much rather it be a little over cooked than undercooked). Next time (which will be soon) I will probably adjust the cooking time as Bake at 350 for 8 mins Broil for 5. I served this awesome Halibut over pasta lightly tossed in pesto sauce and it was a REAL hit! THANKS FOR POSTING!

I cooked it exactly as the recipe says and it turned out pretty good. The only difficulty I had was adding the spread on to the cooked halibut. By the time I finished it had melted and was running all over the dish. Next time I will use a smaller dish to keep the melted spead contained to the top of the fish.

Love this recipe. Easy to make- great for a quick dinner!

This recipe was really delicious however we found it a little rich/greasy. I only used 1 TBSP of butter and subbed white wine for the rest and still with the cheese and mayo it was oily. Mayo, butter and cheese is a little overkill. I really loved this recipe but next time will cut out butter and use a 1/4 cup of white wine instead. I did not broil but as another reviewer said, cooked everything together at 375 for about 20 minutes and turned out perfect. Great for company!!!

Love this recipe! We live in Alaska and get halibut enough that it is fun to try new recipes with. I love the ease of this recipe and how wonderful the flavors were. I did have to substitute a four cheese blend for the Parmesan since I didn't have that on hand. And I did sprinkle salt and pepper on the raw halibut before I put it in the oven. Great recipe and so easy and wonderful flavor the whole family put it away! It is easily in my favorites from now on.

Wish I would have doubled the sauce, will next time. I baked at 375 for 25 minutes which was too long. Next time I will bake for 15 and then put the sauce on and bake for 5 more.

This was alright. I wouldn't make again.

Soo yummy and easy to make. Only thing I did differently was to season the fish first with garlic powder, onion powder, lemon juice, thyme, S/P. I also added some (buttered and browned) Panko crumbs to the top of the cheese mixture. Definately a keeper!

I was suprised because this got such great reviews. Broiling the halibut makes the fish to dry. I think maybe if you baked this at 350 for 20-25 minutes that it would taste better. Won't make this again and was asked not to. Better ways to make halibut

We really liked this recipe. The changes that we made were to omit the mayonnaise (not sure what that would add, except to make the butter mixture a little thinner) and we used chives instead of green onions, and we cooked the halibut on the grill. The substitutions were purely out of convenience as we happened to be out of both mayo and green onions, and I already had the grill heated up prior to finding this recipe. =) We put a small amount of the butter mixture on the fish while it cooked on the grill (about 10-12 minutes @ 400-500 degrees - but pulled it off before it was completely cooked) and then put the rest of the mixture on the fix and put it under the broiler. Served it with grilled asparagus and a Spanish white wine, not too dry, and it was fantastic!

If you like fish, you will love this. If you don't like fish, you will love this. ADVICE - double the amount of sauce. You will be glad you did. (I used sweet chili sauce instead of hot pepper sauce....and I added more than a dash). I thought it totally made the dish. The sweetness complimented the other ingredients nicely.

The flavor in this was magnificent. I did what others did and baked for 15 minutes and then broiled for a few minutes at the end. My husband who is trying fish now - LOVED THIS! We will do this again!

Amazing! My husband said this was some of the best fish he has ever eaten. The only thing I changed was to cook @ about 375 for about 20 minutes and then broil for 2-3. Definitely a keeper! Have made this several times. I have varied the fish based on what was on sale...delicious with haddock and tilapia or probably any mild white fish.

Delicious! 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. Served with freshly steamed broccoli and crescent rolls.

Seriously awesome combo of ingredients... made it six times... have had RAVE reviews from friends and family... everyone was asking for the recipe!! Can substitute natural yogurt or sour cream instead of the mayonnaise and/or butter... oh, red onion finely chopped instead of green onions works wonderfully. Another suggestion, sprinkling something on the halibut before going into the oven. Salt/pepper, lemon flakes, hint of paprika and/or garlic powder... to taste... but not necessary!

Outstanding recipe lighter than you would expect compliments any mild white fish. I did tweak this a bit. Added 1/2 package of zest italian dry salad dressing mix to the topping for some subtle extra flavor. Also doubled the lemon juice. Excellent left over as well.

This recipe was excellent. I was recently fishing in Alaska and was able to try this recipe with freshly caught Halibut (which in my opinion, made this even better). The recipe makes the fish flake easily and provides a taste that can't be compared to any other way I have had Halibut. With a freezer full of halibut, I will be having this again. One other note though...the addition of a little bit of crumbled cooked bacon on top adds a little bit of pop to this already amazing recipe!

OMG. So good. It makes the 'but' in 'halibut' stands for 'butter'. Normally my 6 and 9 year old offspring refuse to try anything new, most certainly not fish, so I bought small piece for just myself and my husband. Then I made chicken for my picky eaters. When the halibut was done and I taste tested it, it was like heaven swimming in my mouth. I promptly told my family that it hadn't turned out and the fish was awful, so to spare them I would eat the fish and they could have chicken. They caught on and I had to share. Not a speck of halibut was left, only some whining and crying for more. I am making this again tonight with a more generous portion of halibut.

I always struggle with what to do with fish. This recipe was really, really good. I followed the recipe as is, but did use 1/2 fat mayonaise. My broiler doesn't work that well, so I just baked in the oven at 400 for about 15 mins. Then broiled the top until it had some brown bits on top. I would definately make this again for an ocassion where I wasn't watching fat & calories.

I've been making this recipe 3-4 times a month since June with Halibut we caught on vacation. I tried several modifications but prefer the original recipe. Try sprinkling Ritz cracker crumbs on top of the cheese mixture for the last minute or two of broiling! Delicious!

Wow, it was really good! Next time I will 1/2 the butter. I baked it for 15min @ 375, then put on the cheese mixture baked for 5 more mins & broiled until brown. Even my 1 year old ate it!

THIS WAS AMAZING!!!!!!!!!! WOW SO FLIPPING GOOD! Didn't put in the green onion and added two BIG hot sauce shakes. IT WAS delicious! Our Halibut was super thick so cooking time was longer but the fish was moist and DELICIOUS. I even used low fat mayo! I did not double the topping and thought it to be plenty. MAKE IT- RESTAURANT QUALITY...

I would "lightly dust" the fish with this sauce. It was way too rich when spread over the entire filet.

This recipe was too bland.

I think this recipe should stress using fresh Parmesan cheese as I always do; I only use the ‘shaker’ Parmesan for pizza. This turned out OK but did not knock our socks off. Will try again without the mayo and add some garlic also will season the fish slightly before cooking. Served with rice cooked in Knorr Vegetable soup mix.

I broiled on a regular broiler pan then when I added the topping I put a sheet of foil down so the cheese wouldn't be lost. Served fish and saved topping over garlic onion rice. Delish!

Wow, this was an incredibly good dish!!! Seriously, this was so delicious. I'd never had halibut before and was trying to branch out from our usual Tilapia and Salmon that we usually have. Holy cow, this was so delicious. I can't stop thinking about how good it is. And so easy too! I had steaks instead of fillets and cooked them at 375 for 15 minutes until they flaked easily. Then put the topping on and popped under the broiler for a few minutes. I loved the taste of the onions and the little bit of hot sauce. Perfect! There was plenty of topping for our 4 steaks. All of my kids (ages 5,3,1) gobbled it up and my husband did too.

Great recipe! I use this on all white fish and it is great everytime. Even my picky kids (teenagers) love it. Thanks for sharing!!

if cutting the serving size down for two, dont cook as long. I over cooked at 8 mins plus 2.

This was not good!!! My whole family hated it and we ended up ordering out for pizza.

I also didn't find it that flavourful. Also the topping was so rich, it was hard to eat. The sauce does taste good but just too rich.

really good, took longer to broil than stated.

I have never eaten fish before, i dont like the taste. Well, when my boyfriend went to alaska to fish and brought back 50 lbs, i figured i would try to cook it... This recipe is AMAZING! I have already made it twice and plan on making it again this week! Absolutely delicious!

Very tasty stuff!! I seasoned the halibut with cracked pepper and dill then baked @ 375 for about 20 min. then added the sauce and broiled till browned and bubbly. We love halibut and enjoyed it cooked this way.

I really hate to rate this so low since it seems most everyone else loved it. However for me all I could taste was pretty much was mayo and it was just way too rich. Thanks for the idea though!

This is one of my favorite recipes, prepared as directed and came out perfect

Did not change a thing and thought this was a wonderful recipe.

This totally ruined a good halibut, in my opinion! Guess it depends on your tastes....

Fantastic! Easy to make and tough to screw up. I made no changes and got rave reviews from my family.

Delicious! I added capers and dill to the cheese mixture.

We found this recipe heavenly and very easy.

Baked at 375 for 15 minutes. Otherwise followed the recipe exactly, except doubled the sauce. Fabulous!

I also added 2 crushed cloves of garlic, and tried this mixture baked on top of shrimp: yum!!! It was excellent on top of the halibut, too! Thanks for a great recipe...this is a keeper!

very good, if a little rich... accidentally added too much butter so i compensated with some sharp cheddar cheese. had a lot of the topping/sauce left over so i made some penne pasta with spinach, grape tomatoes, mushrooms, onions and bacon and just mixed the leftover butter/cheese mixture into the cooked pasta and vegetables. kids & hubby loved it! will try next time to make it a little less rich - decrease mayo, butter, cheese? can't believe how little salt and how flavorful!

It is excellent. I make it over and over again and everyone is impressed. Wild rice and steamed veggies on the side are great for a weekday. Orzo pasta with (more) butter, (more) parmesan and parsley and a nice salad are perfect for guests! It works with other white fish and I'm considering trying it on salmon... we'll see how that works :-)

This made for a perfect Thanksgiving main course! Will make again!!

My family loved this recipe! Followed recipe exactly. It was easy and good, just wish I could find some fillets without bones.Will be making this again.

Very good recipe. Was a big hit with my family, even my somewhat picky 3 year old. I made as stated and it worked perfectly for me.

Execellent...huge hit!!!

Very good and simple. I added some hot sauce which gave it a more Southwest flavor.

Made this with swordfish for New Year and it was amazing, so delicate and yummy! Thanks a lot!

My family LOVES this dish. We omit the onion but doing everything else the same. There are never any leftovers!!

My guest told me this was better than anything we could have bought in a restaurant! It's delectable.

This was Divine! I made it as stated except I followed the advice to bake the Halibut at 375 for 15 minutes before putting on the sauce and putting it under the broiler. I also drained the liquid (fish drippings) from the pan before putting on the sauce. Since some of the sauce drips off the fish while under the broiler, I served it already dished up on the plates and drizzled some sauce over the fish. Heavenly!!! I don't like spicy so I was questioning the hot pepper sauce, but I added it anyway and it was not spicy, yet still full of flavor!

This was good, but I found that the parmesan cheese made the sauce a little gritty. I probably won't make again. However, the whole family did enjoy it.

We fish for salmon and halibut way up north every year and are always looking for new recipes. This one is similar to our old stand-by for halibut, but it is SO good. We REALLY loved the GBD (Golden Brown Delicious) that happens when this topping goes under the broiler. I baked the fish until it was flaky and then broiled it after putting the topping on it. 1 inch filets took about 25 minutes in a 350 oven. They were so moist and tender, and the topping was delish. Next time I'll add more than the 3 dashes of hot sauce as I could not really grab that flavor in the sauce, but it was smooth and creamy, LOVE IT!

Delicious. I didn't have any lemon so I used lime, and it worked well. Also, I used breadcrumbs as some of the other reviewers suggested. I will definitely make this again. It was easy and my boyfriend loved it.

Came out a little dry. I think I may have overcooked it.

Thanks for sharing this great restaurant quality recipe. Other than coming out very oily at the bottom, but well worth it. I used partially frozen fish pieces, next time I will use fresh. I am sure the taste will be even better. My husband and I both enjoyed this recipe. Served this with some Mushroom pilaf. Great compliment for this fish. Mmm, I can still taste the goodness.

Yum! The topping adds so much rich flavor to the fish. And so easy!

My family loved this fish dish. Quick and easy to make. I mixed the mayonnaise, lemon, and hot sauce together. Then sprinkled cheese and dotted with butter. Delicious and tender.

OMG!! This was the best Halibut I have ever had. Cheesy, and full of flavor. Outstanding!

Great recipe. We eat A LOT of halibut because we live in AK, and this is a good addition to our recipe box. Quick and easy, with ingredients we always have on hand. I did sub regular onions for the green, and it was just fine. I'm sure it's better with the green onions.

Everyone thought this was delicious, even the kids! But our sauce never browned. Maybe I'll reduce the butter next time.

Excellent - even my daughters (11,9 and 4) who don't like to eat fish..loved this one! A keeper!

Great!! I used tipalia because thats all i had, but it still came out delicious. My daughter even dumped a lot of garlic powder in the cheese mixture. I thought she had ruined it, but it came out wonderful still. This one is a keeper...and it couldn't have been easier!

I halved this recipe, and should have left out the butter as some other reviewers recommended. Under the broiler, the topping sort of ran off the fish leaving a delicious, but very lightly flavored fillet.

It was very good and very simple!

Easy and excellent! I served with roasted red potatoes that I crisped while the fish was broiling....

This is a perfect recipe for halibut and for those who are just starting to cook or experiment with fish. This recipe will at least make you look like a sous-chef. I was a little worried when I first started it but that all went away when I was told how wonderful and tasteful it was, and presentation was excelent out of the oven ( if it looks good people will atleast try it befor casting judgment).Pefect for people who like fish but not strong fishy taste. My advise to those who are thinking of trying this recipe dont substittute any of the ingredients and use right proportions.

This fish, brown rice and salad - great meal!

We followed this recipe minus onions. It was really, really good. As per other raters, i felt 1/4 cup butter was too much, which is my reason for four stars. Besides that, flavor was great and will def make again with less butter.

My husband and I really liked this. THe reason I'm giving it only four stars is because I would have liked a bit bolder flavour. Next time I think I will add some garlic and maybe some more hot sauce. I served it with oven roasted potatoes and asparagus.

I really like this recipe. I wouldn't change a thing! Yummy! Thanks for sharing.

This was phenomenal; truly the best Halibut I've ever prepared. I cooked it for 20 minutes at 375, adding the sauce halfway through. I put in more than a dash of hot sauce and added some Old Bay Seasoning. This was so fantastic that I'm thinking about picking up another fillet to repeat this recipe again tomorrow!

I just started liking fish and I did not like this at all. My husband has always liked fish and he did not really care for it either. It had too much lemon for me, but I wouldn't make again even with the lemon reduced.

Too much grease. Perhaps better with less butter and more parmesan. Also needs more spices to liven up the flavour.

we LOVE this! I omit the hot sauce, and of course, I always put more cheese in (can never have enough cheese, I say!). I've also made this over chicken breasts, and it is wonderful!! Thank you :)

This recipe was super easy and absolutely delicious! Very cool way to spice up some halibut!

HEAVENLY!! FOR SURE!! I used chives instead of green onions, and added about a teaspoon of dried dill weed. This is one of the best halibut recipes by far. Thank you!!

Heavenly and then some! I made this last night with fresh Halibut from Washington! We easily have the BEST fresh fish up here! And the results were superb! This was the best Halibut I have ever had and could easily be a seafood dish that you would find in a top notch restaurant. I did not change a thing! I just wish there was more of the cheesy sauce left to add over the top of the mashed potatoes I made as a side dish for the Halibut! Thank-you for such a great recipe! Definitely a keeper!

Was good, but I will have to find ways to make this less rich/fatty. Will also try it with Tilapia as we like that fish, too. Thanks for the recipe!

This was so good! I made it over a month ago and I haven't been able to find halibut in the stores since. If I'd been able to get more halibut, we'd be eating this at least once a week. I was worried it was going to be like so many recipes I've seen where the mayo makes a weird fluffy layer on top but it wasn't at all.

This was amazing!! My grocery store hardly ever has halibut and this week they had halibut steaks on sale. I used about a 1.15 lb halibut steak and baked at 375 for 25 minutes. I followed the sauce recipe exactly and after baking the halibut, spread the sauce on the fish and broiled until bubbly and a little brown. My husband and I loved it!!

I am inudated with halibut every year after my boyfriend goes on his Alaskan fishing trip and never have any idea as to how to prepare it. This recipe was not only easy and quick, but a HUGE hit!

My family loved this dish! I've always got these topping ingredients on hand so it'll become one of my go-to recipes. I have tilapia in the freezer so that'll be the fish I'll use next time - which will be next week!

Best halibut recipe I've seen in a while. Even my wife (who doesn't really like fish) raved about it.