The reviewer gave this recipe 5 stars. This recipe averages a 3.98 star rating.
Reviewed: Nov. 9, 2009
Wonderful meal. Everyone loved the flavor of the Tilapia, remarking on what the Dijon mustard did for the overall flavor. We will have this again.
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Cooking Level: Expert

Home Town: Concord, New Hampshire, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 3.98 star rating.
Reviewed: Nov. 4, 2009
Awesome!
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Cooking Level: Expert

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The reviewer gave this recipe 3 stars. This recipe averages a 3.98 star rating.
Reviewed: Nov. 3, 2009
This was just OK. The marinade smelled wonderful but I think that b/c the fish isn't marinated in the flavours it's too mild of a taste for me.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 3.98 star rating.
Reviewed: Oct. 5, 2009
Light and different. Doubled the sauce, only used butter for sauce, added a teaspoon Marsala wine. No need to use that much butter on the foil, sprinkle some olive oil instead. I also alternated the heat between broil and 400.
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The reviewer gave this recipe 4 stars. This recipe averages a 3.98 star rating.
Reviewed: Sep. 16, 2009
good recipe. very easy with a great, light sauce. i read the reviews and used apple cider vinegar instead of the raspberry, and i didn't have any tarragon, so i just omitted it. it was still great, even with the substitutions. i noticed some people thought it was too bland, but that may be due to seasoning. i always season according to my own taste, and just salt and pepper only never gets it for me! i used old bay seasoning, pepper, and a bit of rosemary, and it was great. the sauce should be doubled, but it's definitely an easy keeper, especially for a so-so fish like tilapia!
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The reviewer gave this recipe 3 stars. This recipe averages a 3.98 star rating.
Reviewed: Sep. 8, 2009
This wasn't bad, but it wasn't great either. I don't plan to make it again.
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The reviewer gave this recipe 4 stars. This recipe averages a 3.98 star rating.
Reviewed: May 31, 2009
Good, but not amazing. Tasted better than I expected from looking at the ingredients, though. Used Apple Cider vinegar rather than raspberry and it turned out well.
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Cooking Level: Beginning

Living In: Columbus, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 3.98 star rating.
Reviewed: May 31, 2009
This was very good, I really enjoyed it.
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The reviewer gave this recipe 5 stars. This recipe averages a 3.98 star rating.
Reviewed: Apr. 23, 2009
Fabulous. Second time this week I've made it. I didn't have lemon, used lime and no tarragon, but still delectable.
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The reviewer gave this recipe 5 stars. This recipe averages a 3.98 star rating.
Reviewed: Apr. 18, 2009
Delicious, but I also doubled the sauce. Very easy!
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The reviewer gave this recipe 5 stars. This recipe averages a 3.98 star rating.
Reviewed: Mar. 17, 2009
So easy and super delicious. My husband loved it. Substituted raspberry vinegar with apple cider vinegar, and doubled the sauce amount so I had lots to pour over the fish. Seasoned the tilapia with salt and pepper then, poured the sauce over it. Baked, instead of broiled for 15 min. at 350 degrees.
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The reviewer gave this recipe 5 stars. This recipe averages a 3.98 star rating.
Reviewed: Jan. 20, 2009
Excellent! I didn't have tarragon or raspberry vinegar on hand, but couldn't wait to try this recipe so I substituted dried dill and apple cider vinegar. It came out perfectly (and I admittedly have not had much success with broiling in the past.) This is now my favorite tilapia recipe!
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The reviewer gave this recipe 2 stars. This recipe averages a 3.98 star rating.
Reviewed: Oct. 20, 2008
I admit I am a picky fish-eater...however the mix of flavors in this recipe just didn't work for me. We didn't finish our meals and I wouldn't make this again.
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amc
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 3.98 star rating.
Reviewed: Oct. 12, 2008
We had this for dinner last night and it was awesome! My husband prefers his fish spicy, but even he admitted that he liked this. I did use olive oil instead of butter. I served this with an almond rice pilaf, which soaked up the extra sauce wonderfully. Can't wait to have this again.
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Cooking Level: Intermediate

Home Town: Blacksburg, Virginia, USA
Living In: Fort Stewart, Georgia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 3.98 star rating.
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Reviewed: Jun. 1, 2008
This was good. YOU NEED TO DOUBLE THE SAUCE RECIPE~I didn't. The bites that had the sauce richly drizzled on them were really good! I used Olive oil instead of butter.
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Cooking Level: Intermediate

Home Town: Catasauqua, Pennsylvania, USA
Living In: Corona, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 3.98 star rating.
Reviewed: May 19, 2008
Okay this recipe is AMAZING! Simply delicious! We loved it so much I made it two nights in a row! I used NO butter, and it still turned out wonderful--and low fat (I'm on weight watchers). So far I've tried it on Tilapia and Salmon ... and can't wait to try it on chicken and shrimp! It's so easy to make, and just simply divine! Def. a new base recipe in my kitchen!!!!! A must try!!
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Cooking Level: Intermediate

Home Town: Titusville, Pennsylvania, USA
Living In: Erie, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 3.98 star rating.
Reviewed: May 10, 2008
I really like this recipe! It's easy and delicious. Like others mentioned, I use olive oil instead of butter, and I also use dried tarragon.
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The reviewer gave this recipe 3 stars. This recipe averages a 3.98 star rating.
Reviewed: May 1, 2008
It was all right but the sauce was too thin
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Cooking Level: Intermediate

Home Town: Shenandoah, Iowa, USA
Living In: Roswell, New Mexico, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 3.98 star rating.
Reviewed: Mar. 21, 2008
Yep this was really good and easy... very healthy!
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The reviewer gave this recipe 3 stars. This recipe averages a 3.98 star rating.
Reviewed: Mar. 20, 2008
My husband wasn't real fond of this one. While I did make one substitution (red wine vinegar for raspberry) the overall flavor left us both a bit wanting. I think next time I might through some chopped nuts into the glaze mix since it seems tilapia really picks up nutty flavors well. I would also add more lemo juice (not from concentrate.) Not bad, but don't know if I'll go out of my way to make it again since the flavor was a bit bland.
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Cooking Level: Intermediate

Home Town: New Haven, Indiana, USA
Living In: Avondale, Pennsylvania, USA

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