Reviewed: Feb. 26, 2012

Excellent recipe, but I agree with the others. I cooked it at 400 for 10 minutes. You only need to turn it on broil for the last minute or two. I served it with ginger jasmine and wild rice, which complimented it nicely.

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Reviewer:

Greg

Reviewed: Aug. 12, 2011

great recipe only with the sauce i mixed in a little soy sauce with the mayo, honey, and sweetened condensed milk to lesson the super sweet taste to it. It helped to balance it out a little. My fiance hates honey walnut shrimp, and he LOVED this!

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Reviewer:

nikiheintz810

Reviewed: May 3, 2011

I would've loved the flavors in the nut mixture for the tilipia, if I had NOT broiled it and caused all the topping to burn right away. I was soooo disapointed. Bake this recipe, do NOT broil. That is, unless you know a way to broil fish that doesn't burn up right away that is. I personally know not how to broil anything other than toast w?o burning.

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Reviewer:

Pamela

Home Town: Millbrook, Alabama, USA

Reviewed: Mar. 21, 2011

So tasty and SO easy!!! I used rockfish because it was on sale, and also doubled the garlic. I baked for 20 minutes @ 400 degrees instead of broiling because my broiler burns stuff, but still came out nice and crunchy on top! mmmmm mmmmm

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Reviewer:

Heatherann22

Reviewed: Mar. 1, 2011

My husband's on a low carb diet so I've been trying to find new recipes. This was definitely a hit! I omitted the brown sugar (for obvious reasons) and seasoned the tilapia with salt and pepper. He loved it!!

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Reviewer:

Tawnya

Cooking Level: Intermediate

Reviewed: Feb. 25, 2011

I baked the fish at 350 for 15 minutes and broiled it for a minute. It would have burned otherwise. The topping is delicious! I normally need a lot of sauce with my fish but I skimped on the macadamia nuts and it still came out great. I will make this again.

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Reviewer:

Ali_Cooks

Reviewed: Aug. 17, 2010

This was really good! I followed the advice of others and baked it at 400 degrees for 10 minutes and then broiled it for 2 minutes under the broiler to crisp up the crust a little. I also reduced the amount of Macadamia nuts to about 5 ounces, but I may reduce it even further the next time because I really couldn't taste much of the other ingredients. My husband suggested adding more hot sauce next time, but he really likes things spicy!

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Reviewer:

GSWOODY

Cooking Level: Intermediate

Home Town: South Bend, Indiana, USA

Living In: Pittsboro, Indiana, USA

Reviewed: Jun. 13, 2010

Excellent recipe! The crust mixture is quite thick, so I added about 1 tsp of additional olive oil and 1 tsp of extra soy sauce. As was recommended by other users, I baked it at 400 for about 10 minutes, then turned on the broiler just to brown the crust. I will definitely make this again!

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Reviewer:

slbrentin

Cooking Level: Intermediate

Living In: Somis, California, USA

Reviewed: Feb. 14, 2010

I made this using pecans instead of macadamia nuts. I've eaten pecan crusted tilapia at a restaurant and it was wonderful. This recipe may have been better without the hot sauce....that's what killed it!

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5 users found this review helpful