Halibut Florentine

From: Callinectes Sapidus

On Sep 20, 2009

We loved this. My only change to the recipe was to use fresh spinach instead of frozen. I used a full bag (pulled off the big stems first). The spinach was as luscious as the fish. I was initially concerned that the fish would not get done encased in cheese as it was but it was incredible. I gave it no extra time in the oven even with the thich bed of fresh spinach. Thanks for a wonderfully gourmet recipe for an incredible fish.

From: BecR

On Jul 17, 2009

DH and I give this five stars! A very tasty dish that was quick and simple to prepare. I only used one bag of spinach, as that is all I had--will use two bags next time. Also did not bother to defrost the spinach, and it was fine that way. Squeezed a fresh lemon over the fish before topping with the sauce, otherwise made as written. Can't wait for the leftovers tomorrow! This would also be good using other mild white fish such as sole or cod. Thank you for a great recipe, Kitten! Made for 5 A Day in the photos forum.

From: DaddyO'

On Feb 3, 2009

This tasted fabulous! My wife usually isn't a fish-eater, but she said I can make this again anytime! My only drawback is that I wish I could find a way to make it healthier. It's a great tasting way to prepare fish, but also a great way to take a really healthy food and smother it in cream and cheese Being from Wisconsin I don't necessarily have a problem with that, but I do wish I could keep the great flavors yet have less calories.

From: MsPia

On Nov 15, 2007

Wonderful recipe. I made it in 4 individual ramekins, so out of the oven, and into your tummy. I followed Kittencal's advice and served it with Basmati Rice Pilaf . You can't go wrong. Simply delicious. Thank you KITTENCAL.