This is an interesting concept. I've tried most other tilapia recipes on this site and find them to all either be too similar, too complex, or not my style. 40 minutes @ 375 is WAY too much though. I could already tell just by my experience with baking tilapia and reading other reviews. I tried 35 minutes @ 350 and still found it to be too much. I don't think I'd lower the temp anymore though. I might try 350 @ 30 minutes next time around. I added 2 tablespoons of prepared dijon style mustard based on some other shrimp scampi recipes I've tried and enjoyed. I think this gave it a more interesting flavor. I also added about 2 tablespoons of white wine. I like others only flipped the fish once... at the 20 minute mark. I also placed about 3/4 of a pound of uncooked medium sized shrimp in there with the tilapia and took them out at the same 20 minute mark that I flipped the fish at. They were an 'appetizer' and they turned out perfectly cooked and very tasty. I'd probably give the original recipe a 3/5 but based on the unique concept and potential I give it 4/5.

Reviewed On: Apr. 26, 2009

It might be the fact that this was on the top 10 list of 'best recipes' on this site, but I was pretty disappointed and so were my friends. I'm further disappointed that nobody in town had halibut except the local Fresh market which charge 18 dollars a pound - it cost me about 70 dollars total to buy everything to make this dish for four people. The sauce did get a lot of positive comments, but considering how LONG it too to make, how many dishes and counters I got dirty making it, and how LITTLE the recipes actually yields in the end, I would suggest doubling the sauce recipe, at least. If you end up with leftovers, oh well - the sauce isn't expensive. The halibut itself - I don't know. I just wasn't impressed with the texture. I think I could have let it sear a bit longer in the pan and cook less in the oven.

Reviewed On: Aug. 17, 2006