Reviewed: Dec. 4, 2008

very good.

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darlene4022

Cooking Level: Intermediate

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Reviewed: Nov. 29, 2008

This was great! We also made it with chicken and we added portabello mushrooms

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Mrs. G

Cooking Level: Intermediate

Home Town: Miami, Florida, USA

Living In: Chattanooga, Tennessee, USA

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Reviewed: Nov. 18, 2008

wow. unbelievable. i used more basil and added fresh italian parsley

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lovecheese

Cooking Level: Intermediate

Home Town: Olympia Fields, Illinois, USA

Living In: Schererville, Indiana, USA

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Reviewed: Nov. 16, 2008

This was excellent, fresh and healthy! My family of teenagers loved it. I added fresh spinach and feta cheese before baking in the oven at 400 for 20-25 mins. It is very filling and good!!

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Melora

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Reviewed: Nov. 16, 2008

Cooked recipe as is. It was very good and it was a hit with the family. I added a side of steamed broccoli and brown rice. For the brown rice I cooked it in vegetable broth and added some chopped onions, garlic and all seasoning, my own way to flavor up the rice. Healthy & YUMMMMY...

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chefsauroke

Cooking Level: Beginning

Living In: Palm Beach Gardens, Florida, USA

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Reviewed: Nov. 9, 2008

Wow this recipe was DELICIOUS! Planned to add lemon juice but forgot so prepared exactly as written, except I didn't have fresh basil, so I used dried. Will use fresh next time. I can't wait to make this again!

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EdenRip

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Reviewed: Oct. 29, 2008

This was wonderful. I didn't make any changes to it. It was so easy to make. The flavor was great. We served sesame green beans with it. We will be making this again soon. Healthy, easy, and tasty!

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LilCook

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Reviewed: Oct. 7, 2008

This is INCREDIBLE. I had some very fresh fish -- so that probably helped. I made the recipe EXACTLY as stated (I prefer to make a recipe as written before making changes). I will definitely be making this again -- exactly the same way. YUM. Even my li'l ones ate this up!

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PHEOBS

Cooking Level: Expert

Living In: Fountain Hills, Arizona, USA

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Reviewed: Oct. 5, 2008

After salt & pepper on the tilapia, I preped the topping in a saucepan. Melted butter, added 4T chopped onion, 1 sm can of mushrooms caps (halved), 1/4 tsp Tarragon, and decreased the wine to 1/2 cup. Topped the fish & grilled. I doubled the foil on top & bottom to avoid leaking. This was great, easy, and healthy. Neighbors raved about it.

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Auntie Kay

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Reviewed: Oct. 3, 2008

I rated this recipe with 5 stars because not only was is super easy and quick, but it was also the first time I've had tilapia and truely loved it! I scaled this recipe down to serve only one...me! I made a foil pouch filled with one tilapia, and lots of salt, pepper, garlic, and basil. I also sauted portabella mushrooms in butter and wine and added them to the pouch. I poured wine over everthing and baked in the oven for 30 minutes on 350 degrees! It was absolute wonderful! I will make this time and time again!

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Mommy2Twins

Cooking Level: Intermediate

Home Town: Gayville, South Dakota, USA

Living In: Sioux Falls, South Dakota, USA

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Reviewed: Oct. 2, 2008

I reduced this recipe to feed 2 and baked it at 425 for 20 minutes-- it was a tad overcooked so I'll reduce the time next time. Otherwise, the flavors compliment the fish well, i'll make it again.

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ksm4482

Cooking Level: Beginning

Home Town: Los Angeles, California, USA

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Reviewed: Sep. 29, 2008

Not bad at all. Next time I will try some lemon juice and parsley and I will cook it on the stove. The foil packets are more trouble than they are worth given that all you are doing is steaming. The left-overs were really great.

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WISEREADER

Cooking Level: Intermediate

Living In: Holland, New York, USA

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Reviewed: Sep. 20, 2008

Excellent recipe. Made a few changes, added onion and mushrooms. Cooked in skillet on top of stove. Forgot the lemon juice. It was great without it.

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Janie

Cooking Level: Expert

Home Town: Caruthersville, Missouri, USA

Living In: Tullahoma, Tennessee, USA

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Reviewed: Sep. 16, 2008

Unbelievably good and easy! I added fresh parsley in addition to the fresh basil. And the lemon juice others recommended is a must, in my mind. If all recipes were this easy and delicious, we'd all be eating out a lot less! And more than likely, eating better!

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Barley's luminary

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Reviewed: Sep. 12, 2008

Made this for dinner tonight with tilapia and chilean sea bass, WOW!! very flavorful, very tasty!!

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firechef

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Reviewed: Sep. 9, 2008

This was so quick and easy. H loved it and keeps asking me to make it again, so thanks for posting this easy recipe!

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Celeste

Cooking Level: Expert

Home Town: Saint Helena, California, USA

Living In: Santa Rosa, California, USA

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Reviewed: Sep. 7, 2008

Normally I love tilapia. I figured this recipe was a "can't miss" kind of thing. White wine, lots of tasty veggies (I added sauteed onions and mushrooms as suggested, and a nice mild fish to absorb all the flavor. Boy was I surprised when I took it off the grill and it tasted like...nothing. It had about as much flavor as if I had just grilled the fish with no seasoning at all.

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Wayde Lawler

Cooking Level: Intermediate

Living In: Berkeley, California, USA

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Reviewed: Sep. 3, 2008

This was absolutely delicious as written, and pretty effortless. I had to wrap everything in several layers of foil to keep the wine from leaking out, but other than that, very easy and very tasty. I will definitely be making this again.

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LauraKK

Cooking Level: Expert

Home Town: Tulsa, Oklahoma, USA

Living In: White Stone, Virginia, USA

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Reviewed: Aug. 31, 2008

I didn't follow the exact recipe, but noticed the topping was similar to bruchetta so I made a simple batch of that which contained chopped tomatoes, fresh basil, garlic cloves, onion, olive oil and balsamic vinegar. I put the butter on the tilapia pieces as the recipe says along with the wine, which I cut down on a little as others had. I loved it! My husband thought it wasn't quite as flavorful as it could be, but his piece didn't have as much topping on it as mine. The more topping, the better! With my changes, I'd give it 5 stars, but I'm guessing it would be a little more blah without the changes. Excellent base recipe though!

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