By wildeyeris on July 07, 2005
Photo by Daymented
Photo by Daymented
"We liked this recipe so much we had the caterer use it at our wedding. All the guests raved about how it was the best halibut they had ever had. It also helps to have fresh halibut."
Serving Size: 1 (304 g)
Servings Per Recipe: 4
"I've been making a variation of this recipe for years and it's one of my all time favorites! I add equal amounts of green pepper to the onion, about 3/4 cup grated fresh parmesan to the sour cream/mayo mix, and instead of crackers I use a mix of 2 tbl melted butter, 3 dashes paprika (for color) 1 1/2 cups panko bread crumbs, 2 tbl minces fresh parsley, and about 1/4 cup additional parmesan."
"great recipe, but if your fish is 'fresh' there should be no need to soak to get rid of a fishy taste- fresh fish tastes fresh, not fishy"
"My sweetheart and I enjoyed this very much. Will make again."
"This recipe sounds great and I will be trying it. Whether you can get fresh or frozen, always remember, if the fish smells fishy or has brown spots on it, don't buy. Fish that are caught humanely are not clubbed to death. Some fishermen will club the fish once they get the fish on board. Once that happens, there is a chemical released inside the fish that changes the natural flavor of the fish and smell."
"This was great! Had a wonderful flavor. I used light mayo, light sour cream and it was still very tasty, every bite was gone! I seemed to have a LOT of mayo/sour cream so next time I might cut it down a little more. I only did one cup of each and still had a lot. It was nice because you could still taste the fish. Thanks for a keeper!"
"This is a super easy and delicious dish to make, but "OH MY" better only make it once a year at over 1000 calories a serving!! I have made this for friends and family and everyone loves it!"
"I like this. Very much. A light meal that is perfect for a cold evening. Definitely a keeper. Definitely one to make for guests."
"This was super. I added a few dashes of worchestershire and some dill to the creamed mixture, and used saltines once (they were fine) and Ritz another (they were GREAT). Thank you!"
"I will admit that I was somewhat skeptical of adding Ritz cracker to fish but this was really very good! I didn't add a thing and can't think of much else to do to change the recipe. While we won't be having this very often because of the fat content, it will be on the guilty pleasures list. Thanks for posting!"
"fabulous :) made it several times! i only used the mayo and mixed in dill, pepper and some garlic powder. turns out heavenly!"
"Nice and easy. tasted great. I would never use fresh halibut tho, u would smother the taste of the fish. Licked my plate afterwards! Next time I may try parmesan like the other types of halibut olympia recipes call for."
"This was a really nice recipe, its difficult to get my DH to eat fish other than battered and fried, but he wolfed this down and just finished off the leftovers for lunch. I used tilapia and added a little lemon juice and parmesan cheese to the mayo mix."
"This is very similar to a great recipe from Norway. Try these modifications. Marinate halibut at least one hour in about a cup of white wine with 1 teaspoon salt. Drain, pat dry and dip both sides of filet in bread crumbs, and put in greased baking dish. Mix onion, sour cream, mayonnaise together, plus 1/4 cup chopped green pepper and 1/2 cup chopped mushrooms. Grate about 1/4 cup mozzarella cheese over fish, and then spread mixture evenly over filets. Sprinkle remaining bread crumbs and a dash or two of Paprika over top. Bake 20 minutes at 500F"
"This IS delicious! I added salt, pepper, and some dried herbs to the sour cream and mayo before I spread it on the fish. Tasty. Oh, I also had to use bread crumbs, but they crunched up nicely. And the carmelized onions that are created on the bottom are to die for!"
"Absolutely one of THE most delicious fish recipes ever. Thank you for sharing. I used 1/2 cup Miracle Whip with 1 cup Mayo. Also had to increase the cooking time to 25 minutes. Excellent leftover as well."
"This picture doesn't justify the taste - we LOVE this recipe and we have already made it many times. It's also good with chicken!"
"This was SO GOOD. Rather rich, but that's okay by us! I seasoned the fish with a little seasoned salt before cooking, because I used unsalted soda crackers for the topping, and it was perfect. It took 25 minutes to cook through, but that may be because I have a wildly erratic oven or because I used a pretty thick fillet. (I cut the recipe in half, btw.)"
"This was wildly popular the night I made it for dinner! Both my children love fish and they scoffed this right up! Thank you for sharing this delicious recipe! LA :-)"