Reviewed: Nov. 16, 2009

We are trying to eat a little more healthy, and I think this recipe fits the bill. I doubled the sauce, and used Panko. I only had Dijon Mustard, and it was great. Maybe I will triple the sauce next time. We loved this recipe.

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Hungry Lawn Gnome

Cooking Level: Intermediate

Home Town: Vancouver, British Columbia, Canada

Living In: Edmonton, Alberta, Canada

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Reviewed: Nov. 15, 2009

Easy, but not outstanding. Might be worth experimenting again but did not wow us.

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Joan

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Reviewed: Nov. 2, 2009

This was an awesome recipe. I added a little more fresh grated Parmesan after putting the herb paste on the fish before adding the bread crumbs. I think the next time I would cut down the oregano a bit. Overall though it was fabulous. I would rate it higher if I could.

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HeatherB

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Reviewed: Nov. 2, 2009

This had a very strong flavor, a little overpowering at times. The mustard gave it quite a kick which I like a lot, but my husband decided he likes a more buttery sauce for fish. I would make it for myself but most likely will not for our dinners together.

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JennShoeAg

Cooking Level: Intermediate

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Reviewed: Oct. 24, 2009

I am always looking for different recipes for tilapia and this one is winner. Found it easy to follow 2 serving recipe but using it for serving of 1 as I was doubling paste mixture as suggested by several people - did add small amount of olive oil to make spread thinner - also used panko crumbs instead of bread crumbs and thought it was great. Split out red membrane as suggested which left two different size pieces - cooking at different times. Removed smaller piece after adding spread and baking for 5 mins - then put bigger piece under broiler as suggested for 3 mins - came out perfect.

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saws22

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Reviewed: Oct. 7, 2009

This was pretty good, I actually used pollock instead of tilapia, but any mild white fish will do. I used two very small...about 3oz each filets and I thought there wasn't enough mustard mixture to cover, probably should prepare about 50% more.

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Jackie C

Cooking Level: Expert

Home Town: Claridge, Pennsylvania, USA

Living In: Winter Park, Florida, USA

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Reviewed: Sep. 29, 2009

the mustard was a good flavor to go with it, but it lacked more flavor and crust. Eatable, ok, but not a fav.

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facetiousy

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Reviewed: Sep. 20, 2009

This wasn't very good. I was expecting more of a crust, based on the picture, as well as the description of the crisp and bubbling topping -- which I just didn't get, despite broiling it a little at the end. Disappointing.

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Kelly

Cooking Level: Beginning

Living In: Eugene, Oregon, USA

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Reviewed: Aug. 18, 2009

I am not a person who eats a lot of fish but I enjoyed this dish. I would like the coating to be a bit crunchier but the taste was good.

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LIZZZYY

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Reviewed: Jul. 29, 2009

This was OK. I think it had a little too much mustard flavor. I may make it again using only half the mustard.

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kpinsonat

Cooking Level: Expert

Home Town: Baton Rouge, Louisiana, USA

Living In: Denham Springs, Louisiana, USA

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Reviewed: Jun. 20, 2009

The photo is deceptive--this isn't breaded all the way around--and you're seasoning filets, not patties. I followed the recipe with only one necessary change--we didn't have Italian breadcrumbs, so I used Japanese Panko crumbs--and it was quite good. We did have to add salt after it was cooked. Tilapia is cheap, but it's really hard to find a tasty recipe to make it less fishy for my husband; this recipe dressed it up enough that we'll continue to buy at the great price, knowing we have a good plan at home. YAY! Thank you.

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lisandreasings

Cooking Level: Expert

Home Town: Avon, Connecticut, USA

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Reviewed: May 20, 2009

Yummy!! Love the mustard.

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kimmyburl

Cooking Level: Intermediate

Home Town: St. Catharines, Ontario, Canada

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Reviewed: May 13, 2009

This was terrible. The sauce was strangely coloured, the flavour was awful and it didn't really form a crust. I actually had to dare my husband to take the first bite. Sadly, this one didn't work.

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BVEM

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Reviewed: May 12, 2009

Jason liked

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mlmacdonald

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Reviewed: Apr. 30, 2009

Not my favorite tilapia recipe. But Ok!

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BUFFALOS9

Cooking Level: Intermediate

Home Town: Athens, Ohio, USA

Living In: Boulder, Colorado, USA

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Reviewed: Apr. 10, 2009

had to double the topping but very good.

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LARANEFF

Cooking Level: Expert

Living In: Rockford, Illinois, USA

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Reviewed: Apr. 10, 2009

This recipe needs more garlic. There was something else missing, but I could not figure it out.

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MYWOOBIE

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Reviewed: Mar. 11, 2009

maybe I overdid it on the breadcrumbs, but this didnt make a big impression on me. I eat lots of fish and I brush it on the raw fish before I cook it. I will probably try it again and tweak it a little to my prefrence.

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ENuck

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Reviewed: Feb. 17, 2009

This was good, but it didn't make the 'make this again' list. I wasn't a huge fan of the mustard taste.

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truedrue

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Reviewed: Jan. 27, 2009

Outstanding...really! I am actually beginning to LIKE fish. I modified just slightly. I didn't have spicy mustard so I used 1 tsp of dijon mustard and 1 tsp of honey mustard. I also sprinkled some extra parmesan along with the bread crumbs. The family loved it...I loved it! Really wonderful!

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