Reviewed: Mar. 21, 2008

Yep this was really good and easy... very healthy!

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Heather OQuinn

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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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BardGabbard

Cooking Level: Intermediate

Home Town: New Haven, Indiana, USA

Living In: Avondale, Pennsylvania, USA

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Reviewed: Feb. 17, 2008

Yummy! My hubby even called this one a "keeper." I doubled the sauce as others had suggested to serve on top of the fish after cooking. I also used the sauce on a veggie-pasta salad with feta cheese. Definitely a wonderful, quick and easy meal!

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Meg

Cooking Level: Intermediate

Home Town: Suffolk, Virginia, USA

Living In: Portsmouth, Virginia, USA

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Reviewed: Nov. 3, 2007

Very good meal that is served in less than 30 minutes. I maid only one modification to this recipe. I doubled the sauce,except for honey used original amount. We found that to be a good balance of sweet and tangy. Enjoy as are family did.

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DOLPHINROB13

Cooking Level: Expert

Home Town: Miami, Florida, USA

Living In: Fort Lauderdale, Florida, USA

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Reviewed: Sep. 18, 2007

Fabulous! My only suggestion is to make extra dressing and drizzle it on again, once it is served onto the plate. The dressing is delicious. Very simple to make. I used rice vinegar and strawberry jam in place of the rasberry vinegar.

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sweetstart

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Reviewed: Aug. 16, 2007

this was not very good at all. the flavors of the marinade simply didn't compliment the fish in my opinion. definately will not try this again.

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sylvaere

Cooking Level: Intermediate

Living In: Swansea, Massachusetts, USA

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Reviewed: Jan. 19, 2007

I found this recipe to be bland. I followed the suggestions of others and doubled the sauce. Unfortunately, it still tasted like plain fish. I will not make this again.

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SHARPSCISSORS

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Reviewed: Nov. 10, 2006

Definitely an excellent starter fish recipe. I'm not a big fish fan but I will be cooking this again. I agree olive oil could be easily substituted. I don't think making more sauce is necessary, the flavors baked right into the fish and was incredible.

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sweetnuts

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Reviewed: May 2, 2006

Ehh. This was just ok. The addition of fresh tarragon is a nice touch, but perhaps the dressing itself needed less 'sweet' and more 'tangy' for tilapia. Might try this again with adjustments..... thanks!

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Nicolette

Cooking Level: Intermediate

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Reviewed: Mar. 29, 2006

A good recipe for a mild fish. I only broiled three fillets of tilapia yet kept the sauce ingredients as is. If you have more fish, absolutely double the sauce.

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KOALAGIRL

Cooking Level: Expert

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Feb. 11, 2006

I made this recipe with chicken breast and tripled the recipe for 5 chicken breasts, I poked holes throughout the chicken and marinated the chicken in the sauce first. It turned out very good. I don't much like tarragon though, so I will try anotherherb next time.

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Stacey

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Reviewed: Nov. 3, 2005

This was ok. I don't really like fish of any type, but this one was ok. I might make it again.

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donut1130

Cooking Level: Intermediate

Home Town: Gaithersburg, Maryland, USA

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Reviewed: May 1, 2005

This was good but you may want to double the sauce.

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KGE2

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Lake Stevens, Washington, USA

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Reviewed: Apr. 5, 2005

This was a disappointment, especially in light of the other glowing reviews. Our problem was the mix of two many flavors, most of which were uncomplimentary to each other. Butter and honey? Butter and lemon juice? Butter and raspberry vinegar? Lemon juice and Dijon mustard? Even my husband, who inhales anything you put on a plate (especially fish) thought this was marginal. I'm in the minority here, but am glad I tried this. It could've worked.

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American Beauty

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Reviewed: Mar. 15, 2005

I thought this was good and very easy to make... but my boyfriend thought it was okay.... he wanted to taste more of the vinegar.... and more of a tangy taste I think doubling the sauce is a good idea beacause I barely has enough to cover the fish. I also added a tsp of parsley to the sauce.

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MMLONG

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Reviewed: Mar. 15, 2005

quick and easy; definite taste of raspberries for such a small "dose". Watch time closely--mine didn't take the full time broiling and would have been very dry if done for the full two minutes the second time over.

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Mommycat

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Reviewed: Mar. 10, 2005

I'm going to make this fish recipe using all the suggestions offered by other members. Foremost, I'll use another fish. I find tilipia a very blah, mild fish - my taste, I know.

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LESLEYPRINCE

Cooking Level: Expert

Living In: Hamilton, Ontario, Canada

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Reviewed: Mar. 1, 2005

This was a delicious, easy recipe. I really DON'T like mustard, but you couldn't taste it at all. I agree with doubling the recipe to have more sauce. You also don't really need the butter in the bottom of the foil...maybe just a sprinkle of olive oil. I think I'll also try it on different types of fish.

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KNEWBRIDE

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Reviewed: Feb. 12, 2005

This easy dish was very tasty. I made some substitutions to cut saturated fat. I used olive oil instead of butter and added 2 tablespoons of butter buds. I also used dried tarragon. I doubled the sauce.

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