This is a great recipe for cooking good thick fish steaks. Dijon mustard and horseradish make it extra tangy.
Altered ingredient amounts. This recipe is FANTASTIC! However, I would recommend using only 1 tsp. of the Dijon mustard- not 1 tbsp. The flavour of the Dijon mustard can be overpowering, potentially masking the flavour of the halibut. Also, make sure you cook it at a higher temperature. Otherwise, the breadcrumb-crusted fish will be a bit soggy at the bottom. However, if you use high heat, this will quickly evaporate all of the water that naturally comes out of the fish when baked. Other than that, this recipe has a GREAT flavour. The Parmesan adds a great flavour. I served it as a fish sandwich with aioli on the side. Delicious!!! - 29 Sep 2008
Something else. As I was sharing this dinner with someone who is lactose intolerant, I could not use parmesan cheese in the recipe; instead, we added ground macadamia nuts - it turned out great. Even my seven-year-old (who hates both mustard and horseradish.. ) - 29 Sep 2008
Made it healthier. This was great! I used light mayo and extra virgin olive oil in place of the butter and it was delicious and healthy. Thanks for the great recipe! - 29 Sep 2008