Reviewed: Nov. 15, 2009

Extremely good.. very buttery and lots of lemon taste... MAKE SURE YOU USE TILAPIA.. I made it the 2nd time using flounder and it was GROSS...

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davoni444

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Reviewed: Nov. 14, 2009

Easy, simple, yummy! Not the greatest fish I've ever had, but it was really good!

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Stephanie1210

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Reviewed: Nov. 13, 2009

I followed suggestions, adding more butter & garlic.. Sauteed butter & garlic; then added lemon juice. House smelled great. Don't think more means better - unless yu want to dip your bread in all that's left in the pan. A good thing, BTW, just not necessasary for the fish. I tried some as is & some with cajun seasoning on top. Kids, 10 & 12, preferred the cajun one. Surprise! The noncajun tilapia was rich & buttery; a little heavy. A keeper since have ingredients on hand, but didn't "wow" us.

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BOOKMARKER

Cooking Level: Intermediate

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Reviewed: Nov. 12, 2009

Good recipe - will definitely make again.

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Monica

Cooking Level: Intermediate

Living In: Jacksonville, Florida, USA

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Reviewed: Nov. 9, 2009

I am not a fan of fish and decided I wanted to start eating more healthy. I tried this recipe and was very impressed. I did use some of the allterations listed by others such as cooked in the foil, added the cajun seasoning and sauteed the garlic and lemon juice in the butter.

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Jessica

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Reviewed: Nov. 4, 2009

This is a good way to make fish. Husband liked it.

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annie

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Reviewed: Nov. 3, 2009

This was great! i took some of everyone elses advice and coated the fish with chili powder first then put it in the oven and sauteed the lemon and garlic cloves and parsley then poured it on there halfway through and added some cayenne pepper for taste. i actually left the garlic cloves in small peices on top the fish and ate them. It really made the fish have a lot of taste and texture. my husband loved it!

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mellybelly1234

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Reviewed: Nov. 3, 2009

Easy and good. Looking to dress up tilapia a little differently and this recipe fit the bill. Like other reviewers, I did use fresh parsley -- not a big fan of buying a whole bunch of parsley and use so little, but I can't deny the taste of fresh ingredients from dried. I think this is one of those recipes you can easily modify to fit your tastes; overall, it provides a nice foundation for making tilapia.

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now2

Home Town: Chicago, Illinois, USA

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Reviewed: Nov. 3, 2009

This fish for us was bland.

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Carol

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Reviewed: Nov. 2, 2009

I wasn't too crazy about this recipe. It tasted kind of sour for me, probably because of the lemon juice. I will not make again.

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lynnshamrock

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Reviewed: Nov. 2, 2009

My husband and I thought this could have used a bit bolder flavor. Overall it was good, just good.

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mom2jmnbd

Cooking Level: Beginning

Home Town: Orange City, Florida, USA

Living In: Deltona, Florida, USA

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Reviewed: Nov. 2, 2009

My husband and I both liked this very much. How could you not with butter, lemon, and garlic! A good and easy staple we can add into our cooking routine. I think it is a great base to expand on flavors as well.

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JennShoeAg

Cooking Level: Intermediate

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Reviewed: Oct. 30, 2009

I make a similar dish, except I sprinkle a bit of cayenne pepper on top of the fish for an extra kick.

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Jenna

Cooking Level: Beginning

Home Town: Laredo, Texas, USA

Living In: Alexandria, Virginia, USA

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Reviewed: Oct. 29, 2009

Healthy, served over brown rice with veggies - it just worked.

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Kbalz

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Reviewed: Oct. 28, 2009

I'm sorry, but the way this recipe is written only earns it one star! We eat a lot of tilapia here in southern California, and I can tell you that 30 minutes to cook it is way, way, way too long! I cooked mine 10 minutes and it was perfect. Also, because I like to keep things simple, I just combined all the sauce ingredients together at once, instead of adding them separately. I decided to cook the sauce a bit before pouring it over the fish because I don't like raw garlic. The way I prepared this recipe was a big hit, and I will make it many more times.

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cliffennifer1

Cooking Level: Intermediate

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Reviewed: Oct. 28, 2009

Ok, nothing very special.

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Emily Lynn

Cooking Level: Beginning

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Reviewed: Oct. 27, 2009

The recipe itself was good. We've never had Tilapia before and didn't like the taste of this particular fish, but that has nothing to do with the recipe.

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Kristin

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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Reviewed: Oct. 26, 2009

I took the advice of another reviewer and sauted the garlic, lemon juice, butter,and parsley before baking. I turned the heat up to 400 and baked 15 minutes. I added some salt and lemon pepper. Perfection. My husband does not eat baked fish, but he ate 2 fillets!!! adding to our weekly menu. thank for the great recipie!

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angie

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Reviewed: Oct. 24, 2009

Very tasty. Sauteed the garlic in the butter with the lemon juice and parsley as suggested by others. Perfect recipe without complicated ingredients- had everything already in my kitchen. Very fast and easy to make, as well as healthy. Some people said to cook for a shorter length of time, but mine took 20 minutes, and could've went the full 30 if I wanted it a bit less juicy. My fillets weren't too thick, either. Weird. Next time, I will probably use the entire 30, and use fresh lemon, instead of the little squirt bottle kind. Thanks Eireann! Will try it with olive oil instead of butter like you said, too!

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