Baked Tilapia with Arugula and Pecan Pesto Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Jan. 2, 2013
This was so good it inspired me to try growing arugula in my own garden!
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Cooking Level: Intermediate

Home Town: Bethesda, Maryland, USA
Living In: Fairfax, Virginia, USA

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Reviewed: Feb. 9, 2011
Served this to my in-laws who don't eat fish very often and they loved it. My husband gave it an "A" rating The pesto part could get a little strong on the garlic but we liked it that way.
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Reviewed: Jan. 14, 2011
Delicious! I used 1/2 arugula and 1/2 baby spinach. So healthy and really yummy!
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Reviewed: Mar. 19, 2010
20 minutes to bake a tilapia fillet is waaaay too long. Your fish will be overcooked. I recommend about 8 to 10 minutes in a pre-heated oven.
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Cooking Level: Expert

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Reviewed: Dec. 25, 2009
Great Recipe. I used baby spinach instead of argula and it turned out awesome.
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Reviewed: Apr. 4, 2008
This is good, but it seems to be missing something. Salt, maybe? I was hoping for a little more flavor. The arugula did end up tasting like spinach and it overpowered the other ingredients.
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Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

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Reviewed: Mar. 31, 2008
Well, this helped me learn that bf does indeed like tilapia! LOL. I had a hard time finding arugula, which surprised me. After all that, I'm not sure if it was just bad quality arugula or if I just can't tell the difference, bc it just tasted like spinach to me. I had probably 2 cups total, but that was plenty to cover 4 small filets. I used the food processor bc I don't have a blender. Bf said it was "weird, but good" so we can make it again. Thanks for the recipe and the idea--I think basil or sundried tomato pesto would be awesome on tilapia.
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Photo by pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA
Living In: Dumfries, Virginia, USA

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