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Delicious! this has a complex but mild flavor. It is on the labor intensive side but the result is worth the effort. The sauce makes this dish IMHO. Thank you for posting the recipe.
Nice, subtle flavors. Sauce is bit laboursome, but rewarding.
absolutely delicious. this went over well with the whole family
Pretty good. This recipe could be split in half. The marinade is good by itself with the fish. The butter sauce is nice but quite a bit of work when you could just do a little compound lime butter and get something pretty close in flavor to the butter sauce.
Terrific! Not only did the adults love this, but my 14 year old was asking for more. What an excellent combination of flavours...and for someone who loves the cilantro/lime combination (that would be me) it is just delicious!
Screw the halibut and the marinade. Make this cilantro lime butter sauce now. LOL Not only is this sauce REALLY tasty and a beautiful vibrant green that makes for gorgeous presentation -- it can be wonderfully versatile too. Though I haven't tried it I know it would be great over various seafood, chicken, pork tenderloin, certain veggies and probably much more. Though the combo of the halibut, marinade and sauce is a fabulous one -- don't limit it to just that. This recipe is all about the sauce.
Meanie this is by far the best fish recipe I have tried here on zaar!! Thank you so much for making a very special dinner extra special. The only alterations I made to the recipe, was I increased the amt of garlic from 2 to 5 cloves (in the sauce), instead of pepper flakes in the sauce, I used 3 fresh chilli (seeded). This was just fantastic!! And I used clam juice instead of fish stock for the sauce. :) Thanks Meanie!!
Excellent recipe! I did, however, have to substitute lemon for the lime and parsely for the cilantro in the sauce (both not available in my neck of the woods). Nonetheless, the flavors were perfect. I did not have any trouble with the sauce, it boiled down nicely. I chilled the butter mixture before whisking it into the sauce, it thickened without problems.
I'm giving this top marks for taste, although I did find the directions a bit unclear. The fish marinade resulted in a very tender piece of fish. It's a marinade I liked a lot, with an Asian flavour, and I think you could use it on other meats, or possibly in a noodle salad. The flavours in the sauce also worked very well together. It is quite intense, with the coriander and fish stock flavours standing out, but it complimented the fish, which was more delicately flavoured. The problem I had was I did not know how long to boil the first stage of the sauce. I boiled it for over ten minutes but it never got really syrupy. In the end, I had about 1/8 cup stock and went from there. Talking since to MeanChef, this may have been a bit too much liquid, which is probably why I felt the need to add a tiny bit of cornstarch at the end to thicken it up.