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Reviewed: Jul. 28, 2008

This was quite good. I did substitute cod for the halibut, but left everything else the same. I like things slightly more seasoned, and I think I will double the garlic and Old Bay next time as the fish was slightly bland. The sauce leftover in the pan didn't go to waste - we used it on snap peas and a baked potato to go with the dish.

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Reviewer:

Nissa


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Reviewed: Apr. 4, 2008

Wow, this recipe is fantastic! I cooked 1/2 lb. each of scallops and shrimp, and used captain's cut cod instead of the halibut. I increased the butter and lemon juice, and also added the chopped parsley before it went in the oven. I served the "juice" from the pan alongside for dipping. My husband and I devoured every last bite. Thanks so much for the recipe Michelle, this one is a keeper!

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Reviewer:

Suemck

	Cooking Level: Intermediate Home Town: Plaistow, New Hampshire, USA Living In: Amesbury, Massachusetts, USA
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Reviewed: Mar. 9, 2008

This was just an okay dish for us. I think there was just simply too much liquid for it to get golden brown the way I like it--I think using just butter and leaving out the wine would have taken care of that. As written, it almost poaches rather than bakes. Not bad, but just average and won't be on my "make again" list.

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Reviewer:

naples34102

	Cooking Level: Expert Home Town: Milwaukee, Wisconsin, USA Living In: Mequon, Wisconsin, USA
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Reviewed: Dec. 29, 2007

My husband made this with his catch of the day (one bake with Amberjack, one bake with Grouper)along with fresh, local shrimp and scallops. It was absolutely wonderful!!! We live in Florida and use fresh seafood often. We will definitely make it again!

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SUNNYBUNNY0726


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Reviewed: Nov. 14, 2007

This was so good, wouldn't change a thing. We both loved it.

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Reviewer:

Priscilla


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Reviewed: Oct. 26, 2007

Not bad at all. No halibut at the fish market that day, so being the Jersey Girl I am I picked up fresh flouder. I thought there was an aweful lot of liquid in this recipe, but it made a nice sauce that I poured over the couscous and asparagus as sides.

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cheefcook

	Cooking Level: Intermediate Home Town: Cape May, New Jersey, USA
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Reviewed: Sep. 12, 2007

YUM! I followed the recipe exactly. The scallops turned out amazing!!!!! better than any restaurant's scallops I've ever had. the halibut was good, too. I think the shrimp may have been a bit overcooked. I cooked the dish for 10 minutes and let it sit on the stove in the pan with no heat for an extra two minutes. I will make again. My husband said it felt like a "saturday night meal", not like a wednesday night meal. ;) Thank you for the recipe!

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betsyjane

	Cooking Level: Intermediate Home Town: Dallas, Texas, USA
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Reviewed: May 9, 2007

I didn't have any scallops, so I left them out. I also didn't have any Old Bay seasoning, so I mixed another Tblsp of butter and the garlic with some panko breadcrumbs and some seasoned salt, lemon zest and pepper and sprinkled this mixture over the fish and shrimp. It was delicious. Halibut is $10 a pound on sale here in Las Vegas, and I was looking for a recipe that would do it justice. This was it. Next time I'll make sure I have all the right ingredients. Excellent recipe!

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Reviewer:

Dianemwj

	Cooking Level: Expert Home Town: Burbank, California, USA Living In: Las Vegas, Nevada, USA
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Reviewed: Feb. 27, 2007

What a wonderful gourmet-tasting meal, and so simple to prepare.

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4 users found this review helpful

Reviewer:

SHARONN


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