Reviewed: Dec. 20, 2006

We love fish and are always looking for new and easy recipes to make. I will be making this again it was so easy and so Delicious! thanks.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Rhonda Brock Fuller

Cooking Level: Expert

Living In: Empire, Alabama, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 9, 2006

I'm always looking to try new recipes for tilapia, and I found one that allowed me to finally use the jar of capers I have had in the cupboard for months, and the little bit of leftover white wine. We really enjoyed this, and will definitely be making this again.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

erin mc

Cooking Level: Expert

Living In: Medicine Hat, Alberta, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 21, 2006

This recipe was insanely good. Both of my daughters who are 6 and 9 couldn't get enough. We followed the recipe to the "T" and were very happy with the results.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Eric

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 31, 2006

This is very easy and delicious. I use white wine/lemon sauce for several dishes, and it is best used with broccoli steamed in it. Some tips: don't use tomatoes or any veggie, and less butter. Keep the capers and a pince of minced garlic. You can use the sauce to saute pasta dishes, chicken or any seafood!

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

YVONNETOND

Cooking Level: Intermediate

Living In: Perkasie, Pennsylvania, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 2, 2006

I did really enjoy trying ~Taylor's~ version of this recipe! I make it both ways.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

SELEA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 2, 2006

I would give this dish 4 stars as written. The changes I made to make it a 5 star recipe for us are as follows: First I soaked my Tilapia in milk for about 2 hours. I then coated the Tilapia with a highly seasoned flour mixture(seasoned pepper, granulated garlic, onion powder, paprika, powdered basil, celery salt, cayenne, ginger, thyme and lemon peel. I also added a hefty sprinkling of Kraft Parmesan Cheese. I sauteed the fish with a bit of minced garlic and extra EVOO, removed to the serving platter, and did not return to the skillet at all. I added the wine ( a Pinot Grigio, capers, lemon, tomato and a few sliced mushrooms. After whisking in the butter, I decided I needed more of a sauce... so I mixed up about 1/4cup of cream with 1 Tbsp. flour, blended it into the skillet and WOW!!! A bit of extra lemon and we had an amazing dinner the other night, one which I am planning on adding to the family cookbook. THANKS!!!!!

Was this review helpful? [ YES ]
88 users found this review helpful

Reviewer:

~TAYLOR~

Home Town: New Rochelle, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 31, 2006

I dredged the fish in flour, kosher salt, freshly-ground black pepper, added Italian seasoning, & a light sprinkling of cayenne pepper. Cooked fish in olive oil & fresh minced garlic and plated; simmered the wine (chardonnay) w/tomatoes & capers; skipped adding more salt & pepper (capers are salty, plus I had salt in the breading). When I returned the fish to the skillet, along with the asparagus, I also added the butter then. I simmered for about 5 minutes; the asparagus wasn't done enough; at 5 minutes, it was still quite crisp. Topped each plate with a little shredded parmesan. Contrary to some reviewers, I thought this dish was quite flavorful with the wine, lemon juice, capers, & with what I added: Italian seasoning, salt/pepper, cayenne, garlic, & parmesan. Never had tilapia before; learned that it is a fresh-water fish. Living in the Pacific NW, I'm used to a more substantial "heavier" fish such as halibut, and prefer that if I'm going to eat fish. Thanks much!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

LADYJAYPEE

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 28, 2006

I LOVE THIS RECIPE!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

boaconrp

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 15, 2006

Easy. Delicious. I made and served it with a black olive tapenade on the side.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

JPBROWN

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 8, 2005

Except for the work involved in seeding the tomatoes, this was indeed easy. The 5 year old went back for seconds and there were no leftovers. The only change I'll make next time is to cut back on the butter, and use 1T butter and 1T soy butter to improve the healthy status of the sauce.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

SHENDOAH

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 30, 2005

I skipped returning the fillets to the pan with the tomatoes. I didn't use capers or asparagus. I substituted a drained can of italian stewed tomatoes and added 1 tsp or so of flour to thicken. The sauce was great. Not sure that it was the best sauce for the fish, but I enjoyed it anyway.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

BYGSHOE

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 11, 2005

Just not that flavorful. I served it without the capers at my guest's request, but I don't think that would have saved it. Also, the wine & butter never thickened to make a proper sauce.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

SERRABEE

Cooking Level: Intermediate

Living In: Memphis, Tennessee, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 31, 2005

I enjoyed this recipe. The fish came out light and flaky and the veggies made for a nice looking presentation. The sauce was average tasting, mostly it just tasted like lemon, which was fine for me since I like lemon with fish anyway. I used Chardonnay and perhaps another type of wine would add more flavor. Next time I might add some garlic or onion as another reviewer suggested. Also, you need to be careful flipping the fish because it breaks easily!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

EJSTELLA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 1, 2005

The texture was good, but it had zero flavor.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

LECKMAN

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 16, 2005

I used green beans instead of asparagus. Delicious!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Sherryl

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 4, 2005

This recipe was delicious. I didn't have any white wine, so I used zinfandel instead. I also have high cholesterol so I used Smart Balance margerine instead.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

ATULUMALO

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 22, 2004

This was fantastic and easy to prepare! It was like a gourmet meal in minutes.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

DIANE6312

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 15, 2004

It could just be my families taste, but this wasn't very good. Not enough taste, since my mother is a gourmet cook i've had better.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Bobbie Kaye

Cooking Level: Professional

Living In: Church Hill, Tennessee, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 10, 2004

This was very flavorful. Used used yellow and green zucchini. Sauce is awsome. Could be used on other seafood. My husband likes everything spicy so he added cayanne pepper to his portion.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

GRANNYBIRD

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 7, 2004

I have a recipe similar to this, made without the asparagus or butter, but with 1/2 cup onion and 2 minced cloves of garlic sauted in the pan between cooking the fish and the tomato mixture. We love it. The kids are 5, 7, 11, and 13 and they do pick out the capers, but they eat the rest and count it as one of their favorite dishes. Note the author's review, that only 1/2 cup of wine is required for the recipe.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

LESLIEKAE1

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Easy Tilapia

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

My Recipe Box (0)

Something worth saving?

Most Popular Blogs

Recently Viewed Recipes

Top Searches

Email or User Name	Password (forgot?)

Remember me? Join for FREE!