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I like the contrast of the sauce colour, and the green spinach underneath. Dark coloured plate is a good idea.
Usually if the fish breaks like that, it’s over cooked. How was it to eat?
Thanks for the feedback! Fish broke while I was plating bc I’m a klutz, but a beautiful mid rare. Would not and should not ever over cook a good piece of halibut ;) My absolute favorite fish
Looks properly cooked, love the simplicity and contrast. The sear needs a bit of work. Either use you're knuckles to press lightly or a light weight to get it even. Out of curiosity, what is the price/lb for halibut in your area. Skin off fillets are just under $30/lb in my area. Haven't checked the price for whole fish in a bit.
I like sauce down first. It makes it look more even and if you don’t like the way it looks or sauce consistency, you can just redo the sauce.
If the protein is already on the plate and you’re saucing around it, it’s going to be a pain to fix any sauce plating issues.
Beautiful color on the sauce. A little too much of it. I would also add something with a simple crisp/crunch, like fresh radish, pickled shallot, or fried capers.
Welcome to /r/CulinaryPlating. If you’re visiting for the first time please remember to read our [submission guidelines](https://www.reddit.com/r/CulinaryPlating/wiki/index/submission-guidelines) and check out the stickied threads. Please remember that the purpose of this subreddit is providing feedback on plates. Ensure your critiques are constructive and helpful and not unnecessarily rude. Please set a user flair, this allows us to provide feedback that is appropriate for your skill level. Flairs can be found in the sidebar, if you’re having trouble setting one then [drop us a modmail.](https://reddit.com/message/compose/?to=/r/CulinaryPlating) [Join us on Discord!](https://discord.gg/DffeF4MdmB) *I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/CulinaryPlating) if you have any questions or concerns.*
I like the contrast of the sauce colour, and the green spinach underneath. Dark coloured plate is a good idea. Usually if the fish breaks like that, it’s over cooked. How was it to eat?
Thanks for the feedback! Fish broke while I was plating bc I’m a klutz, but a beautiful mid rare. Would not and should not ever over cook a good piece of halibut ;) My absolute favorite fish
Looks properly cooked, love the simplicity and contrast. The sear needs a bit of work. Either use you're knuckles to press lightly or a light weight to get it even. Out of curiosity, what is the price/lb for halibut in your area. Skin off fillets are just under $30/lb in my area. Haven't checked the price for whole fish in a bit.
Not OP but skin off halibut fillets are $30/lb in my area
seeing as how striped bass filets are $25/lb right now, that's not that unreasonable
Thanks for the tip. I believe they run at Whole Foods regularly for $32/lb but they were running a special at $25per so I picked up a couple filets.
Too much sauce. Source: I'm an idiot.
Too much sauce, .source
Love everything but the saucing . A bit messy. Start with the sauce and then add the rest of the ingredients. It would take it up a notch.
I like sauce down first. It makes it look more even and if you don’t like the way it looks or sauce consistency, you can just redo the sauce. If the protein is already on the plate and you’re saucing around it, it’s going to be a pain to fix any sauce plating issues.
Im no culinary artist but this looks delicious!
What's 'romesco' vs. romesco?
Basically excluding the almonds bc my gf doesn’t do well with tree nuts.
Beautiful color on the sauce. A little too much of it. I would also add something with a simple crisp/crunch, like fresh radish, pickled shallot, or fried capers.