Broiled Halibut with Bechamel Sauce

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I made this dish for New Year's Eve dinner and it was GREAT! I used a combination of milk and chicken stock in the bechamel sauce as I was low on milk and it added additional flavor.

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This is a tasty, wonderful recipe. easy and fast. I used it for lunch with a friend with mashed potatos and an wholesome green salad.

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My 2 year old loved it with broccoli! So did I!

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This was really good but the bechamel was a little bland; roasted broccoli on the side made a nice pairing texturally.

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Delicious!

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Served this to guests last weekend after watching Giada make it on her show. I used Mahi Mahi instead of Halibut so poached it for only 4 minutes. I also cut down the amount of cheese I put in the Bechamel sauce by a smidge, but otherwise made it exactly as the recipe calls for. Turned out fabulous. Served the extra sauce on the side, and everyone raved about how delicous both the fish and sauce were together. Not sure why this is listed as intermediate, very easy, very fast, and very, very good!

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Excellent!!! The only thing I would do different is less salt.

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I made this dish last night according to exact directions and measurements. The poaching added magnificent flavor undertones and the final product looked and tasted delicious. I will definitely make it again as I love halibut and serve it often. However, next time I make this dish I will not add quite as much Parmesan. While the Parmesan does add delicious and rich flavor to the dish, it was a bit too rich for me. I think I will use another bechamel recipe without Parmesan and simply add the cheese on top of the bechamel before broiling. In that way the fish will toast to that beautiful red- brown color that imparts such an appetizing visual presentation and will also embrace the delectable flavor of the Parmesan

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It came out perfect!

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Very tasty recipe that looks amazing & it's so easy! Since we didn't have Halibut we used fresh Tilapia instead which worked out perfectly & cut the cooking time in half. One tip I followed was to make sure to cook the flour down for a few minutes after putting it in, before adding the milk, etc so the sauce doesnt have a "floury" taste. We also had the fish in the broiler a few min's longer than the recipe calls for.