Seafood Bake for Two Recipe

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!

This was excellent and easy to prepare. I used tilapia cuz that’s what was on hand, mixed basically all the ingredients into the melted butter then poured it over the seafood. I did increase the old bay, garlic and wine and I placed the shrimp under the fish to keep them from overcooking and getting rubbery…..this worked like a charm! Will definitely be making this gourmet-like dish again!

Due to reviews, I modified the recipe in the following ways: I sauteed 3 cloves of minced garlic and one green onion in the butter, added the lemon juice (doubled) and 1/3 cup of wine. I reduced the sauce for about five minutes and added the seasonings. (instead of Old Bay I used an old Bay substitue recipe) I poured it over the raw seafood (just shrimp and scallops this time) and baked it for about 10 minutes until done. I dumped seafood, the sauce it baked in, and 12oz of cooked frozen vegetables in enough cooked pasta for 2 and mixed it up. It looked absolutely fantastic! It tasted pretty good, however I regret doubling the lemon juice. Was a little too tangy. Otherwise it turned out pretty good.

This is a great recipe for a wonderful seafood meal. The only changes I made were to increase the wine/butter/spice herb mix and blend it all together prior to pouring over the seafood. This seafood pares well with asparagus and some good crusty French or Italian bread with olive oil and balsamic vinegar for dipping. I also reduced the heat to 400F as my halibut was only about 1" thick. Everything cooked up perfectly. This recipe is a keeper!

I just used Halibut and sea scallops. I cut the halibut into pieces about the same size as the scallops for more even cooking. As some recommended, I increased the butter to 3 tablespoons and decreased the wine to about 1 tablespoon. I put panko crumbs on top of each piece (some fell in between -- I left it there) and sprinkled it all with some Parmesan before drizzling with the butter/wine/spice mixture. I added a little dried parsley for color. Since I didn't have Old Bay, I used some creole seasoning that I had, and increased the amount for some extra zing. Turned out GREAT! Hubby kept commenting between every bite -- will definitely make this again!

This had very good flavor. I mixed the butter, wine, garlic and old bay in a measuring cup and poored over the talapia filets and medium shrimp in a 8x12 glass dish. I had to lift the filets to the top at the end and broil for a couple more minutes. The taste of the sauce was delicious. I think the leftovers will be very good too.

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. Update 8/10/2015: I just made this again, not realizing I had already tried it and vowed I wouldn't make it again. Interesting that the review I prepared this time was virtually the same as the last: Couldn't give this a more perfect rating for ease of preparation, that's for sure. One pan, no greasy stove, just lay it all in a pan, dump a few things on it, and bake. Done. But - sometimes perfect short cuts are reflected with imperfect results, which is the case here. Because there was too much wine, there really was no "sauce," as others spoke of. Too much wine prevented the seafood from roasting. Rather, it just briefly stewed in juices. Still good, but not the roasted quality with buttery sauce I had hoped for and expected. Funny thing, you couldn't taste the wine anyway. If/when I make this again, I'll be sure to use just half the wine called for, if any at all. As for the quality of the final product in terms of taste and of the degree to which it was done, over or underdone, it was perfection.

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!

I adjusted it with tilapia and just scallops, and increased the other ingredients but did not use wine. This was amazing. I made it for three of us and the compliments were plentiful. I made fettuccine alfredo and put the seafood on top. This is one dish I will be sharing and making repeatedly! Thank you so much!!!

This recipe is amazingly simple and so good. The only thing I did differently was add a coulple more cloves of garlic, and sauteed the garlic and butter first to, get more of the garlic flavor. I also used cod, because halibut was not in season, but I am excited to try it with the halibut!

Thought this was great. I recommend topping the dish with a couple of finely-diced shallots along with the garlic, etc. It adds a nice texture. Also, I didn't bother melting the butter. I just topped each piece of meat with a bit of room temp butter. Marvelous tasting dish!

My family loved this recipe! We used shrimp and cod and it turned out amazing. Will definitely make this again.

Even my friends were shocked at how tasty it was.

I love the sauce. My hallibut was so tender and succulent which is hard to achieve.

I made this for the husband and myself twice and loved it. The second time, however, I only had dried parsley on hand, and the grocery store didn't have halibut causing me to opt for haddock.

I have never reviewed a recipe on this site before, but this was SOOOOO GOOOD I felt compelled to give a review. I made this exactly as written, with scallops, shrimp and cod. There were 3 of us so I made a double batch. Served over rice pilaf with a side of steamed broccoli. It felt like a very special dinner and it was DELICIOUS!

I made this many times and found it to be delicious each time anybody that didn’t like that didn’t follow the directions

I only had scallops and shrimp available. I did not use Old bay, just minced garlic, butter, lemon, wine, salt and pepper. Good flavor, would prefer to have been able to brown the tops of the scallops. I think my dish was too small.

This was absolutely amazing!!! Didn't have any halibut left but Lake Erie walleye works just as well!!! Sprinkled a small amount of bread crumbs on top just because! Served for with brown rice and beans fresh from the garden.....oh my!

Great flavors! I only added a few more shrimp and that was it!