Reviewed: May 17, 2009

Very simple and yummy flavor. Did not need to be cooked for 30 minutes.

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templina71

Cooking Level: Intermediate

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Reviewed: May 15, 2009

It's definitely not a bad recipe, but I wouldn't say it is outstanding either. I gave the tilapia more time to marinate in hopes it would take on more flavor, in addition to adding salt/pepper/a dash of white wine/a dash of Emeril's Essence...but it just didn't say "Aha!" to me. However, I like a big punch of flavor. My husband, who hates fish and doesn't like anything too robust in flavor, thought it was fine.

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ReeceMT

Cooking Level: Expert

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Reviewed: May 13, 2009

My wife and I enjoyed this for two days. Served with rice made with chicken broth. For the second day I combined the rice with the fish, added about 1/3 cup of dry white wine and heated for 15 min. in the oven at 275. The second night was the best.

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Jim B.

Cooking Level: Beginning

Home Town: Atlanta, Georgia, USA

Living In: St. Marys, Georgia, USA

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Reviewed: May 11, 2009

I loved it - very simple flavor. Best for those who really like fish, as my husband said it was too fishy and needed more flavor. (The tilapia we used did seem to be a little stronger flavor than usual.)

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camasjean

Cooking Level: Intermediate

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Reviewed: May 6, 2009

Cooked this tonight for my wife and myself. Really simple, quick and very tasty. Thank you!

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jimmye4golf

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Reviewed: May 6, 2009

Great flavor! I used whiting fillets and it was still very good. I always make extra sauce and I also sauted the garlic in butter before adding it to the fish.

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Holly Arce

Cooking Level: Intermediate

Home Town: Pleasanton, California, USA

Living In: Hermitage, Tennessee, USA

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Reviewed: Apr. 30, 2009

I thought this recipe was a good starting point, but I found that it didn't have enough lemon flavor. I think next time I will marinate the chicken for a couple hours. I also noticed I was out of parsley, so I used an Italian seasoning mix. I served the fish with grilled zucchini dusted with black pepper seasoning salt & garlic powder, mixed with plain rice.

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Beth

Cooking Level: Intermediate

Home Town: Rochester, Michigan, USA

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Reviewed: Apr. 29, 2009

My kids love this recipe... I used lime jucie instead of lemon.It was what I had. I didn't defrost my fish. I put the frozen fish into the pan and follow the directions. I did add salt about 1/8 of a teaspoon along with peper. It baked at 350 in 30 minutes.

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catalina

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Reviewed: Apr. 24, 2009

The lemon juice was very strong.

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Tricia

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Reviewed: Apr. 24, 2009

light and refreshing.. great

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GIGI637

Cooking Level: Expert

Living In: Miami, Florida, USA

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Reviewed: Apr. 22, 2009

YUM! I used lime juice instead of lemon juice because we prefer lime, salted the fillets before drizzling the sauce over them (I sauteed all the sauce ingredients before topping the fish), and doubled the garlic. I followed other reviewers' suggestions and baked it at 400 degrees for about 12 minutes and it was perfect. I had to fight my younger daughter off of my portion after she had gobbled down her own and my older daughter said she'd love to have tilapia this way again. Thank you for a great recipe!

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Keri

Cooking Level: Intermediate

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Reviewed: Apr. 22, 2009

This was really good, I doubled the garlic and butter and added a bit of salt. Fantastic!

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ddcmommy

Cooking Level: Intermediate

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Reviewed: Apr. 21, 2009

A keeper but mind the baking time. Done when fish flakes, I halved the recipe and my was perfect in 12 min. Tasty and moist.

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Hummel97

Cooking Level: Intermediate

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Reviewed: Apr. 19, 2009

We really quite enjoyed this recipe. It is simple and quick. I did over cook the fillets though based on the recipe directions. Depending on the thickness of the fillets, I would cut the time back and check after 15 to 20 minutes.

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Dixie'sMom

Cooking Level: Expert

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Apr. 19, 2009

Nothing to it. Bland. Tony Chacheres for spice.

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Jason

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Reviewed: Apr. 15, 2009

Great easy recipe. I used half butter and half olive oil and it tasted fantastic. My filets were done in 20 minutes. Depending on the the thickness of your fish, you may not need to cook for the full 30 minutes.

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Mrs. E

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Reviewed: Apr. 15, 2009

This was pretty good and very fresh tasting.

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Junebug's Mom

Cooking Level: Intermediate

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Reviewed: Apr. 11, 2009

SOOOO yummy! Easy and delicious! When I made this I served it with white rice (I used instant so this could be a super quick meal). I added some of the fresh lemon juice and parsley to the rice, it was a really nice touch. I sauteed the garlic in the butter for a moment before I put it over the fish like other people recommended and I think that was a good idea. I also threw some lightly steamed broccoli with the fish while baking. I found this gave my veggies a lot of flavor without having to add any salt. I love this dish and it always impresses people when I make it (if only they really knew how easy it is!).

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Sara S.

Cooking Level: Expert

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Reviewed: Apr. 10, 2009

Oh.. My.. GOODNESS!! This was the best fish I have ever had! I've tried fish lots of different ways, and could never even choke down any fish that wasn't fried.. thank goodness you were sweet enough to share this!! My hubby is trying to lose weight and I'm trying to lose a little baby fat and this will DEFINATELY be a favorite, even when we're done dieting!! I LOVE this! Thank you sooo much!! **The only thing I changed was I didn't have garlic... But it would have been even better if I did!!

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Marie

Cooking Level: Expert

Home Town: Grant, Louisiana, USA

Living In: Alexandria, Louisiana, USA

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Reviewed: Apr. 8, 2009

I am giving this 5 stars for the idea of this recipe! I rarely ever change the orginal receipe but based on other reviews I did. I used 5 cloves of garlic and sauted the garlic, parsley, lemon. I added some cajun spice mix to the tilapia (from this site) put it in a baking dish than put the butter/garlic sauce over the fish and baked. It was so good. Like I said, I really changed the receipe but it was so worth it.

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