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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Sarah

Cooking Level: Intermediate

Home Town: Washington, Pennsylvania, USA

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Reviewed: Jul. 12, 2008

Amazing! I unfortunately didn't have any white wine (and living on a budget I wasn't about to go buy some), but another reviewer recommended substituting chicken broth and it worked wonders. I also left out the salt, feeling the capers did the job just fine. I would give this a five-star rating, but since I had to make a few minor changes I'll stick with four. Kudos!

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AndyK

Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

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Reviewed: Jun. 29, 2008

Very good and very easy. Better if the tilapia is breaded first and then pan fried as the fish is very light and difficult to manipulate. A family favorite when breaded with Progresso Italian breadcrumbs. Easy recipe also!

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JaneW

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Reviewed: May 14, 2008

This was fantastic! Light and filling! I cooked the asparagus a little longer than the recipe called for, but that's my personal preference. If only I could get my husband to eat seafood - I would cook this all the time. Great with shrimp too!

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Amanda & Patrick

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Reviewed: Apr. 6, 2008

Great! Eash and good. I wasn't sure at first but I was willing to try it. Didn't use the capers, Substituted lemon juice for lemons. Add feta cheese flavored with bais and tomato. Mixed the cheese in to thicken sauce and on top of the dish to serve it. Fish of course fell apart, so I gave up trying to keep it together.

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experimental chef

Cooking Level: Intermediate

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Reviewed: Mar. 7, 2008

This is an excellent recipe. I make it frequently, once a month or so, and my wife ALWAYS loves it. The sauce is wonderful, but takes a while to thicken. It is worth the wait to thicken it correctly. Due to the saltiness of the capers I always rinse them, with water, in a tea strainer. I have also cut back on the amount of capers. I am often frustrated by the fish breaking up as it is moved about. However, notice I still give this dish the best rateing. I often serve EASY TILAPIA with long grain American Basmati brown rice. It is more costly and takes extra time; but, is well worth the result.

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REVBUD

Cooking Level: Beginning

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Reviewed: Jan. 13, 2008

The sauce in this dish is fantastic. The only tomotoes I had were cherry tomatoes, so I halved them and they worked fine. The only difficult part of this recipe is moving the fish from skillet to plate, plate to skillet, then back to plates to serve. Since the fish is already cooked, it is hard to prevent pieces breaking off. Still, the flavor is great. I served this over angel hair pasta which worked well with the great sauce.

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Lynardo

Cooking Level: Intermediate

Home Town: Johnstown, Pennsylvania, USA

Living In: New Cumberland, Pennsylvania, USA

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Reviewed: Jan. 11, 2008

Wonderful! I am not a huge fish person, but I loved this recipe. It was so flavorful. It is a must make recipe.

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shannon_m

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Reviewed: Nov. 13, 2007

Fantastic! I'll make this one again for sure!

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Amy S

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Reviewed: Oct. 12, 2007

What can I say - it was easy, it was delicious, and I normally don't even like asparagus but it really did go great in this dish. Thanks for a new way to eat more fish - yum!

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ENOXALLEN

Cooking Level: Intermediate

Living In: Austin, Texas, USA

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Reviewed: Oct. 3, 2007

Delicious! I was really happy with the way this one turned out. I did make one addition however: at the very end I threw in a handful of feta cheese to the sauce to help thicken it and add a little more zip. Also, next time I might use halibut instead of tilapia as I was only able to find previously frozen fillets and they were not so good... I think it would be great with either though! Thanks for the awesome recipe!

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Linz

Cooking Level: Intermediate

Living In: Tacoma, Washington, USA

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Reviewed: Sep. 13, 2007

Pretty tasty. Again, the capers (I used half of what was called for) add plenty of salt. Black pepper works well. I adjusted the serving for 10, my family of 5 nearly finished the dish. In my recipe box.

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Albert

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Reviewed: Jul. 17, 2007

We loved this dish! The only changes that I made was to add one clove of garlic for my garlic loving husband and since we are not wine drinkers I always sub with chicken broth. It was easy and came out perfect, great recipe!

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29andholding

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Reviewed: Jul. 11, 2007

I used bottled lemon juice instead of fresh lemons (3 tbsp make 1 lemon),2 tbsp of butter instead of 3 and no added salt...and it was fabulous!

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Dr. Reno

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Reviewed: May 28, 2007

Followed it to the letter, and we LOVED it! A hit with my picky fish-hating family.

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HEARTOFSILVER

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Reviewed: May 9, 2007

Very easy to make and my entire family LOVED it!

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angela

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Reviewed: Apr. 22, 2007

Excellent recipe, but I coated filets with flour and seasonings first before frying in olive oil and left the extra salt out since the capers are very salty already! I trippled the recipe as well to have a nice sauce to serve over the talapia and served it on a bed of buttered orzo!! EXCELLENT!!

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Ginny

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Reviewed: Mar. 11, 2007

Yummy. A little salty, but I crave salt. I made double the recipe and I wanted to eat all the leftovers. I made no changes..it had a really good tast. The only downside, was with all the transferring of the fish, it sort of broke up.

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soflacatlady

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

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Reviewed: Jan. 17, 2007

i had to make the time to rate this one... it was delicious!

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rmack

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Reviewed: Jan. 16, 2007

Wow, we loved this! My boyfriend made this last night and it was delicious. He used canned, diced tomatoes instead and didn't serve it with asparagas. Watch salting the fish, as the capers add a ton of sodium. We'll be making this again, THANKS!! UPDATE: Made this again, submitted pic, and used asparagas this time and it was even better! We used frozen tilapia, which I don't recommend b/c it's fishier than fresh, but it was still good. The filets were smaller and fell apart a little, o'well still yummy!

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