My guess is that you could use a smaller pan, so that the halibut just barely fits in it.

Here is a list of discussions of halibut on the cooking forum.

I have Cooking saved as a link, since I post there often.

I looked up the recipe and one of the accompanying photos shows that their topping slides off, too. In the hero picture you posted, I think they cheated and sprinkled the parmesan on top right before broiling rather than mixing it into the topping.

Regarding putting individual casseroles on fine china, I put felt feet on my mini ceramic casseroles and wet them before I fill them to go into the oven. So far, the felt hasn't burned and my china stays unscratched. Of course, you have to pry off the felt to wash the casseroles, but whatever works, right?

ETA: from not a chef.

I am no chef, far from it but maybe put some bread crumbs on the filets to anchor the topping.

Ive found that when Im posting to more than one tooic, I have to put the hard to find one first. I always have to put The Kitchen Table before Home Decorating Conversations since I can never find KT on the list. Havent tried Cooking, mostly because I dont do much of that.

My guess is that you could use a smaller pan, so that the halibut just barely fits in it

I am, ie I use 6" mini casseroles for each serving. Maybe I need to literally cut the fish to the exact size of the casserole, like a cookie cutter! Maybe I will take one with me to the fishmonger!

I have Cooking saved as a link, since I post there often. Why isn't a choice tho? So odd

Local, I did wonder about that, but worry about about upsetting the natives since they luvvvvv it the way I make it. But who could dislike panko?

I was looking at this photo in the recipe

And I had this thought, which was --- they *had* to have cooked the fish, cooled it, put it in a cool pan (the pan doesn't look hot from the oven to me) and then put the topping on to take the photo. I might try that!

Fully cook the fish, let it come to room temp, put it on a room temp cookie sheet, add the sauce and then bake it rather than broil (so that the fish warms up again while the topping cooks)

It might work doing what Fun posted, sprinkling the parm on top rather than mixing in.

Or omit the butter and use all mayo. I have a similar recipe where I use mayo,horseradish, and panko. It stays on the fish

oh local that sounds good. I also have a mayo. mustard, fresh herb topping i like

fun, great idea w the casseroles

That halibut looks delicious. Funny about accessing different forums now that Houzz rearranged things. I lost, then regained, Cooking in my list of Topics. Kitchen Table remained. But Home Decorating Conversations disappeared and now I have to get to it when someone posts both on KT and Home Decorating Converstions.

I also lost my name. Now, I'm a number. It's not fun being anonymous after what? 20 years??

seagrass_gw Cape Cod

Oh no, Seagrass! I can't remember the various HUs!

If you don't already make sure the halibut is dry before baking it the first time by pressing paper towels onto it and drawing out the moisture. it might help to prevent the topping from slipping off.

signed - not a chef

BLF, you may be on to something. Out of habit, for the first turn in the oven, i do spritz some olive oil and salt and pepper on top. I should forego the EVOO.

Maybe crazy glue instead

What if you put each piece of fish in foil that went up say half an inch above the top of the fish, like a little aluminum foil box with no lid. If it was really snug, maybe it wouldn't be able to run off? Or at least not as much.

I only put olive oil on fish if I've whisked in some herbs and then brush it onto the fish and that's how I'm baking and serving it. But, I still dry it off. I do the same with chicken.

what if you made a foil cuff to fit around each one.

It may indeed be the spray oil - the recipe does not say to put anything on the filets before cooking.

That aside, can you make the sauce a bit thicker?

Waiting for the fish to cool before saucing might work, but the heat of the broiler might also melt it and make it slide off anyway.

I agree it does look like the sauce pooled around the sides of the filets in the photo.

Also, I notice filets usually have one side that's smoother than the other. Perhaps put that side down and the rougher side might hold the sauce better.

You could also try freezing the topping before placing it on the fish.

I think your oil may be the issue, but blotting the tops with a paper towel wouldn't be a bad idea if they seem wet enough for a sauce to slide. I also thought about freezing or at least chilling the sauce (freezing could cause separation or other issues depending on what's in the sauce) before topping the fish, and I'm not above spooning the sauce back over the fish on the plates. I would not cool the fish to room temp. A few minutes - maybe. To room temp, no. The fish is not likely to warm through under the broiler and even though it wouldn't be long enough to be considered a food safety issue, leaving fish out to cool and then rewarming doesn't feel right to me.

The more I think about it, the butter melts the moment you put the sauce on top, and that is why it slides off. I might play with the proportions of butter/mayo and add panko and create little foil corrals. I will do a test tonight.

Thanks all for humoring me.

I think the photo in the OP of the completed dish is showing fish that was sliced into serving size after being sauced and broiled?

Mtn, do let us know how your test goes.

I think the photo in the OP of the completed dish is showing fish that was sliced into serving size after being sauced and broiled?

That is a fair point, because that would keep the sauce on better, too. I guess perhaps because I don't want to have any leftover halibut (we only like it fresh) and none of us eat large portions of proteins (4-6oz), and I don't want to waste (I have paid as much as $45/lb!) I always portion it out in advance to make sure everyone has the right size portion...

What about a dish like this? And cut back the mayo slightly.

https://www.amazon.com/HIC-Gratin-Baking-Porcelain-10-Inch/dp/B005KMKSP0/ref=pd_ci_mcx_mh_mcx_views_0?pd_rd_w=bbBuv&content-id=amzn1.sym.352fa4e9-2aa8-47c3-b5ac-8a90ddbece20%3Aamzn1.symc.40e6a10e-cbc4-4fa5-81e3-4435ff64d03b&pf_rd_p=352fa4e9-2aa8-47c3-b5ac-8a90ddbece20&pf_rd_r=PW1PXGACFK1VBC18MBGD&pd_rd_wg=VBimA&pd_rd_r=9bf61609-f9e6-425d-b85a-55bbdf61ee43&pd_rd_i=B005KMKSP0&th=1

You could portion it and smush it back together before cooking.

Sherry, I have those, and two different types of mini casseroles.... but once you put that on a plate, there is no room for much else.

Not sure on the size of the fish pieces, but could you use something like a multi-cavity mini loaf pan?

Creative! I used to have one of those that imprinted decorative lemon slices on the top of a mini pound cake.

I've been busy cooking another and still have not tested my recipe!

Okay, so... a piece of fish that would touch all the sides of any of my mini casseroles would be too large, since halibut is so thick. Flounder or sole, yes, but halibut ...no. That said, my serving was 6" long so it fit the min Staub tightly in at least one direction.

I also tried a recipe with different mayo/butter proportions, (the butter was melted ahead of time too) and with breadcrumbs. I did not like the taste nearly as much, to my surprise. So I will go back to my original recipe.

What did work was the foil collar. I think, going forward, I will cook the fish on a sheetpan, and then take it out, put it in a tight foil collar and wedge it into a mini casserole. I will then slather it with the sauce and run it under the broiler. The fish can then be transported with just the nice crust.

Looks scrumptious. perfect perfect! westy

I've enjoyed the discussion and troubleshooting -- and you reminded me that I have a salmon recipe I was supposed to test, so I'm glad for that. I still have a week to work that into the dinner rotation. Salmon will probably be twice the price this week. And I'm wanting a white fish right now.

To me the sauce on the broiled fish doesn’t look very thick. I think it’s just been broiled starting off looking like your sauced fish and then the individual portions removed from the baking pan to a serving plate and then garnished with fresh herbs.