Reviewed: Jul. 18, 2006

Wayy too much wine. Perhaps use 1/2 cup or 1/4 cup. I baked it in the oven for 400F for 10 minutes than 450F for 10 more minutes (the oven times/temp varies according to your brand, of course!).

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courageouscoral

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Reviewed: Jul. 11, 2006

This was OK. Needed something though... I added lots of lemon before serving. The problem might have been because I used dried basil, not fresh. So I might give it another try with fresh basil because it's easy and healthy. But otherwise I followed the recipe exactly.

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KRISRIZZIO

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Lombard, Illinois, USA

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Reviewed: Jul. 2, 2006

Easy to make with a delicious, full flavor. This is a favorite at my house. I follow the recipe exactly, except that I cook it in foil in a pan in the oven at 400 degrees for around 20 minutes.

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aimeeserene

Cooking Level: Intermediate

Living In: Berkeley, California, USA

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Reviewed: Jun. 30, 2006

Very good, and extremely easy and fast. My family isn't big on fish, and everyone loved it.

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Jen

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Reviewed: Jun. 21, 2006

This was OK. I was expecting more flavor. It needed one more element. maybe lemon? It has all my favorite ingredients so I thought it would be fantastic. but it fell a little short. I will make again, but might try to use less wine, and maybe some lemon juice. Or Maybe tomato sauce instead of tomato sliced. Tilapia cooks so quickly, I don't think the flavors had enough time to meld together.

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fivepeople

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Reviewed: May 26, 2006

Simply excellent! The basil added great flavor, the fillets were very moist with a delicate taste. I forgot the butter but still received rave reviews from my dinner guests! Definitely a keeper! Thanks for the recipe.

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clwallace

Cooking Level: Intermediate

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Reviewed: Apr. 28, 2006

beautiful flavor! Only thing I changed was red for white wine, as I didn't have the later. Baked in oven at 400 degrees for 20 minutes and served over whole wheat pasta. The fresh basil really makes this nice. Tilapia was very sweet and mild. Nice easy recipe.

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TUNISIANSWIFE

Cooking Level: Expert

Home Town: King Ferry, New York, USA

Living In: Cincinnati, Ohio, USA

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Reviewed: Apr. 26, 2006

It was too chilly outside to grill, so I made this on the stovetop, poaching the fish in a covered saute pan. Used about a 1/2 can of drained petite diced tomatoes since fresh tomatoes sold at the grocery are still not-so-fresh in the taste department. Doubled the garlic and basil amounts, but reduced the butter by half. Once the fish was done and plated, I reduced the poaching liquid by half and poured on top. Very light entree which was enjoyed by all. Thanks for an easy recipe!

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Nicolette

Cooking Level: Intermediate

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Reviewed: Apr. 23, 2006

This is a really good recipe. I wrapped it in a foil package and baked it.

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CHEFANDERSEN

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Apr. 8, 2006

Very easy and tasty. I loved it, wife thought that it was OK. I eat anything, she's picky with fish.

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MOXIEFOX

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Reviewed: Apr. 2, 2006

This was an excellent recipe. I didn't have fresh tomatoes on hand so I used diced canned w/ garlic, oregano and basil and added extra garlic. I do think it could have used more salt, but it was yummy. I also baked it in the oven at 400 for about 18ish minutes. Thumbs up!

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ALWSDREMIN

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Reviewed: Mar. 13, 2006

Very healthy, very mild fish recipe. I loved the combination of the buttery garlic wine sauce and the tomatoes and basil. I baked it at 400 degrees for 15-18 minutes. It was perfectly cooked.

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KOALAGIRL

Cooking Level: Expert

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Mar. 13, 2006

This was really good and easy! I didn't pay attention to measurements, (as usual) I just piled it all on and added to the tomatoes and garlic some soy sauce. I used my George Forman because we have no grill. Husband said it needed a little more salt but he says this about everything. Will use this method of cooking with other delicate fish.

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valerierene

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Reviewed: Mar. 12, 2006

Due to lack of bbq I had to cook this one in the oven, but it was still incredible. Be sure to use good tin foil, I had some trouble with the cheap stuff breaking and leaking wine everywhere!

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huuviee

Cooking Level: Intermediate

Home Town: Midland, Ontario, Canada

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Reviewed: Mar. 8, 2006

Very tasty and quick recipe. I also added sliced fresh mushrooms to add a few more veggies to the mix.

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NELLCHICHI

Cooking Level: Beginning

Home Town: Ashley, North Dakota, USA

Living In: Madison, Wisconsin, USA

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Reviewed: Dec. 10, 2005

All in all a good recipe....super easy to make, super quick (took the advice of someone else and cooked for 12 mins on the GF grill as it was too cold to grill outside) very light tasing will be great for summer with pasta and a salad. My husband adored it and I will definitely make in the near future. Thanks for posting this recipe!

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ARTEMIS9109

Cooking Level: Expert

Home Town: Lexington, Kentucky, USA

Living In: Chicago, Illinois, USA

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Reviewed: Oct. 14, 2005

I THOUGHT THIS WAS GREAT.SO DID MY HUSBAND AND 2 KIDS AGES 2 AND 4. MY 4 YEAR OLD IS VERY PICKY! I HAD TO TAKE THE LEAVES AND STUFF OF HIS AFTER COOKING. I THOUGHT IT HAD GREAT FLAVOR BUT I USED A LOT MORE GARLIC AND BASIL. I USED A LITTLE MORE TOMATOE. THANKS!

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KAREN9455

Cooking Level: Expert

Living In: Freehold, New Jersey, USA

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Reviewed: Sep. 28, 2005

Very yummy! My husband found this recipe and took over.. :) We used salsa instead of the tomato because that's what we had in the fridge. Great fish recipe!

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MRSMORTON

Cooking Level: Intermediate

Living In: Rockford, Illinois, USA

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Reviewed: Sep. 27, 2005

Very tasty, like it was a creation from a gourmet chef.

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Ann Nokes

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Reviewed: Aug. 17, 2005

Very good, I enjoyed the ease, flavor, and speed of this recipe. I put the foil packet on my George Forman grill for about 12 minutes, and it came out moist and tender, so tender it all fell apart when I tried to serve it.

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