Reviewed: Nov. 14, 2009

delicious even w/canned tomatoes and frozen tilapia! Great tasting and healthy enough w/brown rice---sauce is really yummy over it! Even my 21mo old loves it!

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HeatherL

Cooking Level: Intermediate

Home Town: Mobile, Alabama, USA

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Reviewed: Oct. 25, 2009

Pretty good, pretty easy! We'll take that! Three year old's first time with seafood other than shrimp, and he unfortunately wasn't a big fan of this recipe, but it's only the third time he's had capers, so, the jury is still out on that one!

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merhope1011

Cooking Level: Beginning

Home Town: Englewood, Colorado, USA

Living In: Fort Collins, Colorado, USA

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Reviewed: Oct. 7, 2009

Very tasty...but absolutely make sure you watch the fish...it breaks apart VERY easily! Mine was delicious:)

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Zernie

Cooking Level: Intermediate

Home Town: Columbia, Maryland, USA

Living In: Richmond, Virginia, USA

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Reviewed: Sep. 9, 2009

This came out ok. It was a nice easy meal. I felt like some butter was needed to be added somewhere also, it would have been better if shrimp was added. Also, it taste better the first day. I had leftovers for lunch the next day and the flavor was overkill.

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Rosalynn

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Reviewed: Aug. 25, 2009

quick, yummy...healthy!!

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melbe710

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Reviewed: Jul. 17, 2009

I was a little disappointed with this recipe. I thought, how can you go wrong with fish and vegetables. Followed it exactly, but it was too acidic and sour for me.

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Jillia

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Reviewed: Jul. 1, 2009

Good recipe for someone hesitant to cook fish. I bought a bit more fish as 6 oz. of fillets was hardly enough for two people. The sauce makes a lot of sauce and I could have cut back on that. My son loved the fish, but wasn't hot on the sauce (I think because of the capers) and my husband liked the sauce, but thought the fish was too lemony. It was an easy way to incorporate fish into our life, but I would use less lemon next time and add garlic. Thanks!

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Marian

Cooking Level: Expert

Home Town: Warwick, New York, USA

Living In: Boston, Massachusetts, USA

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Reviewed: May 12, 2009

After reading the reviews I was really excited to try this one. Both my husband and I thought it was ok, but was too acidic. If I try it again I will not use the whole lemon.

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amanda

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Reviewed: Apr. 12, 2009

delicious recipe & it is easy. I used less butter only to but back on the fat, & still delicious. This one will get made again.

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chibiharuka

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Reviewed: Apr. 10, 2009

I made this as a foil pouch "all in one" baked meal and it was very good. We will definitely do this again - next time on the grill. My method was: on a large sheet of buttered foil laid out asparagus; sprinkled w/ half the tomatoes and capers; layered tilapia; topped w/ remaining tomatoes and capers; drizzled with a scant 2 ounces white wine vinaigrette (I used Girards Champagne); fold up and baked at 350 for 35 min (my asparagus was thick stemmed and I left it in till they were fork tender - the fish stayed moist). I made one pouch per person.

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LADYREDLOCKS

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Reviewed: Apr. 1, 2009

Fine, although the tilapia itself is pretty boring. But easy and good.

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Amy

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Reviewed: Mar. 22, 2009

We love this recipe with the added garlic. Note: if you increase the amount of fish, you don't need to increase the amount of lemon. If you do, the lemon becomes overpowering. I made this with a 12 oz salmon fillet and increased the oil, wine and lemon by 1 1/2 and ended up with about a cup of leftover sauce. I plan to pour it over some leftover chicken tomorrow night! Yummy.

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Val

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Reviewed: Mar. 13, 2009

Searching for a new tilapia recipe, this one caught my eye! It was very tasty, and it was declared a "keeper" -- not an easy verdict in this house. I followed the recipe as written, though I did include the zest from the lemon. We thought there might be a few too many capers, though that could be my heavy hand when it comes to capers! Nice recipe. Thanks!

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Marianne

Cooking Level: Intermediate

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Reviewed: Mar. 1, 2009

I followed the recipe as provided and made no modifications. It is wonderful! And a good change from plain ole Talapia. My boyfriend loved it. Although I would agree with others to not oversalt, as the capers are quite pungent.

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Dee

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Reviewed: Jan. 7, 2009

OMG! Yummmooooo!!I changed a bit, used bread crumbs, parm. cheese, fresh parsley & garlic salt to coat fish. For sauce, used chicken stock in place of wine and only 1 tbsp. of butter and juce of 1 whole lemon ( I really like lemon). This came out awesome, tasted like my favorite picante recipie!!

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AMYC1979

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Reviewed: Dec. 29, 2008

Tasty and very easy. I was tempted to reduce the butter but don't--you need the full 3 tbs. to balance the capers. I would only note that you need to judge the quantity of capers carefully as there are several varieties.

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Vanessa A

Cooking Level: Expert

Home Town: Atlanta, Georgia, USA

Living In: Chicago, Illinois, USA

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Reviewed: Dec. 7, 2008

This recipe turns out great! Restaurant quality. Made it once before and making it again tonight. Making saffron rice to go with it tonight. we will see? Just make sure someone is watching the fish because it can cook so fast. you can taste the lemon, wine and butter in the sauce, so good.

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kdwesley

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Reviewed: Nov. 24, 2008

good basic recipe. Added a little garlic powder, paprika, and a very small shake of cayenne (we love the heat) to the fish before cooking. Only used 2TB butter and that was still a little much--will cut down to 1TB next time. Didn't bother putting the fish back in between wine & butter...really not necessary.

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kenessa

Cooking Level: Beginning

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Reviewed: Nov. 2, 2008

Delicious!

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512damon

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Reviewed: Aug. 19, 2008

This is one of my new favorite recipes! It is so easy to make and it tastes divine. I've already cooked it three times this month! I made some healthy alterations to my dish, adding a bit of garlic and mushrooms and cutting out the butter and half of the capers and white wine (or its too watery). But since I'm playing with the recipe, I've made it differently every time - and EVERY TIME it has been delicious! This is definitely a keeper. I love that I can substitute different vegetables for the asparagus as necessary, and that the fish and sauce are so easy to whip up. Thank you!

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