Reviewed: Jul. 27, 2009

I am happy this recipe was the first on the list from my search. It should be! My husband and I loved it. I did add add a few tabs of butter to the baking dish and added some paprika. Aside from that I followed the recipe. The dill dip was good..added some season salt. Verrry good, thanks for the great EASY recipe!

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jenlikestocook

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Reviewed: Jul. 24, 2009

We also fried this one. My husband loved it, which says a lot, but I thought it was a bit bland---next time I will use more cajun spices. The sauce was OK.

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Jen

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Reviewed: Jul. 23, 2009

Easy and delicious- will make again for sure. The sauce was great!

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Jill

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Reviewed: Jul. 23, 2009

Great fish, great sauce! I used the Cajun Spice Mix recipe from this site to make the cajun seasoning -- that recipe is great, too! I'm not a fish lover and I'm looking forward to making this again. I didn't even really use too much of the sauce because I liked the fish itself so much...but I used the leftover sauce for a pita sandwich the next day. Really, really good recipe! I will definitely make this again and again. I used a little bit of Old Bay as one reviewer suggested. I spread a little bit of melted butter on top of the fish before I added the seasonings, and cooked the filets in a foil packet on the grill. Lost no moisture, tasted great!

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Emily

Cooking Level: Intermediate

Home Town: Cadillac, Michigan, USA

Living In: Long Beach, California, USA

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Reviewed: Jul. 22, 2009

I fried the fish in a little olive oil as suggested by others. Next time, I would omit the salt. We loved the Cajun spice and the sauce. My husband doesn't usually care for fish, but had seconds of this dish. Thanks for the recipe!

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LACHAE

Cooking Level: Intermediate

Home Town: Fayetteville, Arkansas, USA

Living In: Lee's Summit, Missouri, USA

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Reviewed: Jul. 21, 2009

I ended up frying my fish (both tilapia and walleye) in a pan after sprinkling the fillets with lemon juice and then seasoning them. Using the recommended amount of cajun was a little too much for my 4 y.o. I obmitted the salt and could see where adding any would make the fish too salty. I warmed up the sauce a little and it was okay with the fish but nothing too super special. I'll probably end up using it on vegetables.

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Jenelle D

Cooking Level: Intermediate

Home Town: Royal Oak, Michigan, USA

Living In: Clarkston, Michigan, USA

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Reviewed: Jul. 21, 2009

Not a big fish eater, but we made this recipe and it turned out excellent. I pan fried it in order to save time and added some cayenne pepper to the sauce and on the fillet to add some heat, but otherwise stuck to the recipe.

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HURN0003

Cooking Level: Expert

Home Town: Watertown, South Dakota, USA

Living In: Minneapolis, Minnesota, USA

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Reviewed: Jul. 21, 2009

This was so quick and easy. I can also see many other uses for the very basic, but excellent dill sauce.

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carrieannro

Cooking Level: Intermediate

Home Town: Poplar Grove, Arkansas, USA

Living In: Memphis, Tennessee, USA

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Reviewed: Jul. 16, 2009

DELICIOUS!

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jess5377

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Reviewed: Jul. 8, 2009

Fish was ok....I'm not big on seafood but my husband liked the fish alot! We weren't too thrilled with the dill sauce (I'm not big on mayo, so I made one without the mayo...I liked that one better)....good recipe over all.

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Nikki

Cooking Level: Expert

Home Town: Windsor, Virginia, USA

Living In: Renton, Washington, USA

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Reviewed: Jul. 8, 2009

The dill sauce is wonderful--haven't tried the baked fish yet--I cooked the Blackened Tilapia With Secret Hobo Spices instead.

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Sudie B

Cooking Level: Intermediate

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Reviewed: Jun. 30, 2009

This recipe was delicious! Only thing i changed was that I used light sour cream. Next time i will skip the salt and pepper as well...

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V.V.

Cooking Level: Intermediate

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Reviewed: Jun. 30, 2009

Really good. Instead of baking, I sealed them in foil and cooked them on the grill. The Cajun seasoning makes a nice yummy crust, well received by the family.

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GingerBlue

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Reviewed: Jun. 29, 2009

Fantastic!

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Elizabeth

Cooking Level: Intermediate

Home Town: Owensboro, Kentucky, USA

Living In: Brooklyn, New York, USA

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Reviewed: Jun. 29, 2009

The sauce was pretty good but I had to use dry dill instead of fresh which I am sure makes a difference. Overall, my family thought traditional tartar sauce was better. 2nd time I made this with fresher dry dill and it was much better. We did not, however, like the sliced lemon on top b/c the fish was very bitter due to the rind. Next time I will just squeeze the juice on it.

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Sharon H

Cooking Level: Intermediate

Home Town: Shelby, Michigan, USA

Living In: Kalamazoo, Michigan, USA

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Reviewed: Jun. 28, 2009

This was great, didnt change a thing.

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Mrs.Williams

Cooking Level: Intermediate

Home Town: Ventura, California, USA

Living In: Idaho Falls, Idaho, USA

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Reviewed: Jun. 27, 2009

I halved this recipe and just dusted the fillets with the cajun seasoning (I skipped the S&P. I loved the way the fresh dill sauce cut the spice of the fish. Delicious! I will definitely use this one again and again!

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Pam-3BoysMama

Cooking Level: Expert

Home Town: Monroeville, Pennsylvania, USA

Living In: New Castle, Pennsylvania, USA

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Reviewed: Jun. 25, 2009

Yum, yum, yum!! The dill sauce is awesome. I did not have fresh dill so I used 1 tsp of dry dill and doubled the garlic powder. Since it was sooooo hot here I did not want to use my oven so I cooked the tilapia in a pan with olive oil and a little butter. This is a 5 star keeper!!!

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