Crispy Potato Nugget Hoisin Halibut

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This was an excellent recipe and a definite keeper! I marinated the fish for 20 minutes. I have found that halibut soaks up marinades very well, so don't over-marinate!! As suggested, I seared the halibut on both sides for about 2 minutes per side, then finished the dish in a 300 degree oven for 10 minutes. The halibut was flaky and moist. Simply delicious! We live in Alaska, so always have halibut to eat and we enjoy Asian and Asian inspired flavors, so we had the other ingredients on hand. The fish was neither too salty, nor the tater tot mixture burned...a perfect mix of Asian flavors. However, this could get expensive if you had to buy everything at once. Be sure you will use the ingredients in other recipes in case you don't care for this one as much as we did. A delicious recipe!

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I really don't understand how people rate the way they do. One reviewer gave this recipe a 1 because the items weren't feasible or econimical to her. Somebody else said this dish was so good, but rated it a 3. I've even seen people rate recipes a 1 just to ask a question. Well I rated it a 5 because it was simple delicious to me. I usually tweak recipes to make them my own, but no tweaking here. I cooked mine at lower temp to ensure that it didn't burn and it didn't. I will definitely be making this again along with the string beans from the same episode...so good!

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I read all of the reviews before making. I used cod since my fish market didn't have halibut. The only other change that I made was, as suggested, after frying on each side for a couple of minutes, I left in the oven at 200 for about 15 minutes. Additionally, I didn't put the topping on before frying because I didn't think it was going to stick to the fish when I turned it over. I fried the fish then put the topping on. I broiled for the last 5 minutes and it was really good!! It's a keeper recipe.

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this was so easy and absolutely one of the best dishes I have made in a while.
I had most of the ingredients on hand as we enjoy Asian flavors. I will make this again soon using other fish, as halibut is very expensive. I made just as directed and it came out perfect. We all loved it.

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If my teen daughter liked this, it has to be good! My husband put it on his top 10 favorite dishes. I read the other reviews about sogginess and the topping burning, so I kept the heat very low which means cooking it a lot longer than the recipe calls for, about 10 minutes each side. I ended up with a nice browning, no burning and no sogginess. Excellent!

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To many ingredients and to expensive and the flavor was just to overpowing.

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Omitted the ginger the second time around and really enjoyed the dish

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Come on, Food TV...in today's economy you can't try new delicious things. This recipe is terribly delicious and TERRIBLY expensive. The sauces and oils you have to buy just to coat the fish costs more than the fish itself. It's just not feasible. It's not ingredients everyday grocery stores have. 3/4 came from a specialty store. Lets be more practical please.

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I made this recipe with chicken instead of fish and we loved it. I agree with the other respondents that the potatoes tend to burn in the pan so on my second attempt, I pan fried the chicken and then when the breasts were cooked through I put the potato topping on each piece and broiled it until the potatoes were crispy (about 6-8 minutes. Make sure to put the pan on a middle rack otherwise the potatoes will burn.

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I made this recipe last night after watching Guy prepare it. The halibut was expensive andt was a beautiful fresh piece. I didn't have any tater tots so I thawed some french fries to use. Everything was going well until I burned the topping which was very easy to do. After cooking less than 2 minutes per side, I moved the pieces to a baking dish and put them in a 200 degree oven. After 10 minutes, the fish pieces were only warm with no sign of anything going on. So I increased the oven temp to 400 and within 6 minutes, all of the pieces were sizzling. The fish flaked apart in tender white pieces. The marinade really enhanced the halbut and when put all together, even the burned and crisp topping tasted delicious to my family. We saved some to eat cold for lunch today. I'd make this one again but watch the topping more carefully.