recipe reviews for:

Mediterranean Tilapia

“We had some beautiful tilapia fillets, but no recipes! I had recently bought some amazing sun-dried tomatoes packed in oil, and decided to invent a slightly Mediterranean fish dish for a quick weeknight dinner. My husband is a recipe purist, always follows them to the letter, but after this, he's learned to trust my inventions!”

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Reviewed: Feb. 27, 2012

Tim and I really liked this. The boys liked it too -- but didn't care too much for the olives. I added some cooking wine to the pan.

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Reviewer:

Katy

Reviewed: Feb. 8, 2012

so simple, so delicious

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jesslau

Reviewed: Jun. 26, 2011

This is such a great recipe to use up leftover capers, the last tilapia in the freezer and sundried tomatoes. My fiance' loves olives so that was a bonus!

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Reviewer:

BALDOR1

Cooking Level: Beginning

Reviewed: Jun. 20, 2011

There was way too many different tastes put into this recipe. Maybe if I ever make this again I sutract the kalamata olives.

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Reviewer:

Jigger Queen

Cooking Level: Expert

Home Town: Cascade, Montana, USA

Living In: Cashmere, Washington, USA

Reviewed: Jun. 1, 2011

Very good! Didn't have the sun dried tomatoes...but this recipe was delicious with Kalamata olives, capers and feta cheese! I followed another reviewer's suggestion of letting the fish fillets soak in the oil/lime juice until I was ready to cook. Then added the goods the last 5 minutes of cooking. Mmmm! Will make again!

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Reviewer:

delish

Cooking Level: Intermediate

Reviewed: May 29, 2011

I have served this on two separate occasions, and it has been a hit each time. I marinate the tilapia with lemon, salt and pepper, and add feta cheese toward the end. Served it with a side dish of couscous with peas each time, true mediterranean!

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Reviewed: Apr. 13, 2011

Followed the recipe almost exactly. We doubled the recipe and I baked the tilapia with some additional lemon juice, cracked pepper and a bit of oregano for about 8 minutes, then added the topping (with a bit of chopped onion added in) and some feta cheese while it baked for another 5-6 minutes. Very delicious and my husband liked it too, and he can be quite picky! I liked the combo of flavors and we served with brown rice and mixed veggies. This was a great way to make tilapia interesting (NOT my favorite fish) and it makes a great presentation--very colorful. Next time we're going to try pan-searing the tilapia and I can't wait! I highly recommend this recipe.

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