What the recipe is missing is the essential ingredient- an acid, like lemon juice or vinegar, that coagulates the proteins and changes the texture of the fish, making it more lobster like. Sugar is optional, and a cup is far too much.
A really great way to cook Halibut, better than breading and defrying. My husband loved it and wants me to make it again. Thank you!!!
Delicious! Thanks. :-)
This works pretty well. It'll sort of satisfy of lobster craving. The sugar makes the halibut sweet like lobster, but I think a bit too sweet. You definitely need to salt the dipping butter to balance the taste. Thanx for posting this!
I won't rate this recipe because I didn't use halibut, I used cod. I didn't really taste much flavor in the fish. I will try it sometime with halibut.