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I would give this 3.5 if I could. I'm not an expert in cooking fish but I do enjoy eating it. I had to substitute 3 tbsps lemon juice and 1 tsp pepper (white finely ground) for the lemon pepper. The fillets I used were one inch thick. This recipe has a nice light flavor and is pretty easy, but requires a couple of modifications. First, medium for that long, at least with our stovetop and pans, browned the butter and the garlic too much. I had to reduce it to medium-low halfway through to prevent burning. This required extending the cooking time by about ten minutes. I felt that for my taste, it was a little low on garlic. But I loved the buttery finish and also how much the fish came through, because halibut has such a delicate flavor. I will make it again in a pinch but I'd prefer to find a recipe that resulted in a better texture.

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elizabeth.kronoff January 13, 2009
Lemon Garlic Alaskan Halibut