Dorothy I love our Halibut season when we can get it fresh and your recipe has made it even more enjoyable. What a simple, easy to prepare and tasty recipe. I got it ready in the AM except for sprinkling the breadcrumbs, cheese mixture on top and dotting on the butter. I did that just before baking it. I cut the recipe to 2 servings worked well. I did use a little more than 1/8 cup wine (which if I followed the recipe and cut it into 2 sevings it would have been) for the moisture while baking.. The baking time for two servings was almost the same just a tad less . Thanks Dorothy for another great recipe — May 21, 2003, 2 members found this helpful Additional comments- I used lime instead of lemon. Th halibut was perfect - flakey & moist excellent results following your recipe.
My DH said this was the best halibut ever! (And he loves my "regular" recipe). As another reviewer suggested, I put the onions and lemon underneath the halibut and then squeezed a small amount of fresh lemon juice on top for the marinating time. I used a bit more bread crumbs than called for and used fresh grated Parmesan. I think I would increase both next time to get a nice crunchy topping. Also, I couldn't taste the allspice, so I might either increase it or sub another herb. But the winning thing about this recipe is that it was so beautiful and moist. Very flavourful, very easy, what could be better?! Definitely a make-again! Thanks, Derf, for posting!
This was very good. I put the lemon slices under the steaks because I wanted the breadcrumbs to apply directly to the fish. The allspice was something I haven't used much. Added an interesting flavor.
I used some prized quick frozen Halibut staeks my sister sent me from Alaska as a Chirstmas present. I am happy to report that the steaks did not go waste. What an easy and wonderful way to prepare Halibut. I did not have swiss cheese so I substituded Mozzarella. Loved the flavor the lemons and onions gave the fish. The layering of the lemons and onions gave the onions a unique flavor also. Thanks for the wonderful recipe.
I have to say that I was skeptical about putting cheese on top of the Halibut. But, happy to say that this worked out very nicely!
I did take another review in mind when cooking this lovely dish and put the onions and lemon on the bottom of the dish so that the breadcrumbs would adhere to the fish.
Very nice and different way to cook Halibut! The cheese blended so well with the breadcrumbs, lemon, wine and fish.
Thanks for sharing.
I substituted Berbere spice for allspice and limes for lemons, and it turned out great!