Reviewed: Nov. 22, 2009

My husband (who doesn't care for fish) and I REALLY liked this recipe! Recommend this one ten-fold! :)

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khandley25

Cooking Level: Intermediate

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Reviewed: Nov. 20, 2009

Very yummy dish. I was cooking for myself, so I didn't want to do all the work of starting the grill. I popped in the oven at 400 for 30 minutes. I also added a bag of frozen vegetables and used olive oil instead of butter. So good! Thanks!

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cruisergirl21

Cooking Level: Intermediate

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Reviewed: Oct. 24, 2009

bland. i should've put capers and olives for a tastier fish.

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kimmyd

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Reviewed: Oct. 24, 2009

i used fire roasted diced can tomatoes, and chardonnay not so good, try something different next time.

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Beth

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Reviewed: Oct. 22, 2009

Very good. Hard to get my husband to eat fish, so the fresh toppings really jazzed it up. Would make it again. I made mine in the oven, by the way, as other reviewers suggested.

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jennifer

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Reviewed: Oct. 14, 2009

I was in a hurry so I poached this like I do mussels and it was fantastic. I did not go shopping, so I used fresh garlic, olive oil and generous portion of basil from the tube instead of fresh- a quick, easy and delicious treat. I would do this for a quick company dinner which we do often and spontaneously after work.

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RankinLM

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Reviewed: Sep. 11, 2009

It was definitely easy but I found it to be a little bland. I followed the recipe except for adding a little lemon. And I cooked the foil packet in the oven at 425 for 20 minutes as someone else had suggested. I think I would use this technique again but try different flavors next time.

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rfields77

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Reviewed: Sep. 11, 2009

A WINNER!! Super easy and yummy. Served it with salad and brown rice. Can you tell we eat healthy??? And this one rates!! This one is a KEEPER!! Thanks!

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Barbara

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Reviewed: Sep. 9, 2009

My fish loving family loved this recipe, even I liked it... though I don't eat fish as a rule!!

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Kate

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Reviewed: Sep. 8, 2009

Yummy and light dish! I baked mine in the oven at 400 for about 20mins and used a small drizzle of olive oil on my filets instead of butter. Used both basil and roma tomatoes that I grew. Easy and quick, paired nicely with steamed broc - and low cal too!

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ANJACKSON

Cooking Level: Intermediate

Home Town: Pickering, Ontario, Canada

Living In: Oshawa, Ontario, Canada

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Reviewed: Sep. 1, 2009

Not bad, but a little bland, even with fresh basil, homegrown tomatoes & extra garlic. I think I'll try some others before I make this again.

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Sarah B

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

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Reviewed: Aug. 19, 2009

This is my favorite tilapia recipe and I've made it several times. You MUST use fresh basil and fresh tomatoes or it just won't be the same. I grow basil and when I harvest it, I put it through the food processor with olive oil to make a basil "paste" and then freeze it in ice cube trays. I use those cubes to make this recipe... just thaw a cube in the microwave with some butter to melt it and then brush that on the fish. FANTASTIC! I make this in the oven with great results too. I've also served it to company and it got great reviews.

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moonwitch

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Reviewed: Aug. 17, 2009

I made this once a few months ago in the oven with canned tomatoes, and we thought it was good but not fantastic. Then I decided to try it again tonight on the grill with fresh grape tomatoes sliced in half - wow, what a difference! The flavors were fresh and light, and the fish was perfectly moist after 12 minutes. The only other changes I made were to use garlic-infused olive oil instead of butter and to wrap each filet in its own foil packet instead of all together in one. Now I would definitely make this for company; perhaps it's the grill that's the difference for those who found the dish a little bland after baking.

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Danielle C

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Reviewed: Aug. 15, 2009

I thought this wasn't bad but I didn't think it was fantastic. It's a fast and easy way to prepare some tilapia but I can think of a lot more flavorful ways fix it. I might make it again for myself and tweak the recipe a bit but if I was having company I probably wouldn't opt to use this recipe.

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Vanessa

Cooking Level: Expert

Living In: Belmont, California, USA

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Reviewed: Aug. 9, 2009

I only made two changes...used dried basil because I didn't have fresh basil and baked it in the oven. It was delicious! My fiance and I both really liked it!

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Jenny

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Reviewed: Aug. 2, 2009

Quite good. I used grape tomatoes, which I chopped in a food processor with a half an onion and the basil. I'm a huge fan of the sweetness of grape tomatoes, and it went very well with the grape tomatoes. I used a Riesling, which seemed a good choice. Also, I baked this in the oven at 450 for about 30 minutes; 20 minutes was not long enough.

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WIMSEY

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

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Reviewed: Jul. 20, 2009

This was very good. I took the advice of other reviewers and added more garlic, and I used sherry instead of white wine (didn't have any) and topped it with the tomatoes, some mushrooms and feta cheese. It came out great. My husband who hates fish loved it!

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Maris Gonzalez

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Reviewed: Jul. 15, 2009

It has an "Italian" taste to it. Something that I was expecting. I used a pear heavy chardonnay because I had thought a fruit wine will complement all the ingredients. I used Genovese basil, which is common but doesn't make a difference in the flavor - might as well use pesto. I think a bit of heat would be nice with some chili pepper flakes. Not bad recipe, the prep is right on.

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Spicy Chef

Cooking Level: Expert

Living In: Toronto, Ontario, Canada

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Reviewed: Jul. 13, 2009

yum! my husband ate 3 pieces of the tilapia! used 1/2 can diced tomatoes with green chilis and used dried basil. grilled for about 13min. nice flavor!

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bearit1230

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Reviewed: Jul. 12, 2009

I made this on the grill with a few slight variations based on what I had in the house. I used canned tomatoes with basil and I think that made a difference. My husband and my kids agreed that this recipe is a keeper! It was delicious!

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