TexasPatrice Member since: February 3, 2008 REVIEW:
I didn't have any halibut but I used this on mahimahi and it was quite good.
Dec 6, 2012
I also pared the recipe down for two only. Doubled the oil and added a capful of lemon juice( as I had no fresh) and about an ounce of crushed nuts- delicious!
Oct 29, 2012
Guest Foodie REVIEW:
it did need more olive oil not pasty enough
Apr 11, 2012
Grandma G REVIEW:
we have a freezer full of halibut from our alaska fishing trip and am always looking for new recipes. This was very easy and tasted great!!!! love the seasoning and its still good to eat the next day if you have leftovers.
May 6, 2007
Guest Foodie REVIEW:
I made a smaller version of this for just two steaks. It's really good.
Mar 25, 2007
for what it is, we thought it was delicious and full of flavor. easy to make and the proportions were just right. the 14 minutes per inch is also correct. we added some cayenne pepper as another reviewer did and really liked the added punch.
May 8, 2006
used garden frsh thyme and added frsh chopped oregano and a dribble of balsomic....it turned out to be a real "keeper and sender". Did not use pepper due wife's delicate taste buds..I also cooked slightly longer time +5-6 mins but this may be oven related.
Oct 25, 2004
ogoopogo Member since: October 25, 2004 REVIEW:
I kicked mine up a notch, added dried dill, basil, cayenne pepper, bit of dried onion, Thyme. Still could of used Lemon slices layered on the halibut steaks THEN the crumb mixture. Turned out greatb tho!! Had a nice glass of Chardonnay with the fish that made it a 5 star recipe!! I would definately try this one again!!!!
Jun 13, 2004
cazchris Member since: June 13, 2004 REVIEW:
Tried this one out last night on some fresh halibut I caught. Delicious!!!
The breading paste toasted slightly, and added a nice flavor & texture to the halibut steaks. Some bites I sqeezed lemon on, but honestly, I soon forgot to do that as I was enjoying the fish without it!
Thoughts for improvement: I added another 2 tblsp of olive oil, because my paste seemed a bit too dry at first. Also, my thickest halibut steak was 2", and the breading on that one was closer to the heat, and browned a tad too much. I backed my pan of 5 steaks for 28 minutes, because 3 of them were about 2" thick. The meat was slightly dry (but not bad), so next time I'd probably fork test it around 20-22 minutes.
Quick, delicious & easy to make! Really loved it! (also, my brother-in-law came over an hour later, and made fish tacos out of the leftover steak.. he loved it!).