Reviewed: Jul. 22, 2008

Delish! I didn't have any Worcestershire sauce so I used soy sauce and a few drops of honey. I increased the lemon juice and garlic because I like to taste that fresh lemon juice and spicy garlic. I baked it for about 15 mins and then broiled for 5 after adding the topping. Came out wonderfully! Wasn't dry or bland..I will use this recipe on other fish and maybe on chicken too!

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krista v.

	Cooking Level: Expert
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Reviewed: Jul. 20, 2008

This recipe was ok. I felt the flavor was a bit too strong for such a light fish. Maybe I just used too much of the paste on each filet. It wasn't bad though. Might tweek it a bit and try again

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Christina

	Cooking Level: Intermediate Living In: Roanoke, Virginia, USA
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Reviewed: Jul. 13, 2008

Wonderful flavor. Like others I doubled the paste mixture and only had dijon mustard which gave it a nice mild flavor. Next time I will use the Spicy Brown mustard for that extra kick. Thanks for Sharing.

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sandy

	Cooking Level: Expert Home Town: Wickliffe, Ohio, USA Living In: Ocala, Florida, USA
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Reviewed: Jul. 9, 2008

Loved it. I took some tips from other reviewers. I used Dijon mustard. I had more fish so I doubled the recipe and added 3 TBS. of butter plus 1/4 tsp of dried basil. I also added even more of the cheese, but I won't next time. I used about 1/3 cup fresh bread crumbs and broiled the fish the last couple of minutes. I will try it next time without the butter because the mustard and herbs are what really give this recipe its zing.

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Sally

	Cooking Level: Intermediate Living In: Dallas, Texas, USA
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Reviewed: Jul. 4, 2008

I followed the recipe exactly and my family LOVED this fish! It was not at all dry. The only change I will make next time is a little salt on the tilapia before the 10-minute bake.

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DPW


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Reviewed: Jun. 30, 2008

Good recipe for tilapia!!!! I, too, doubled the paste as I was cooking more fish. Very tasty and not a strong mustard flavor. I followed the ingredients to the letter. Great!!!

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LEIGHANNA1

	Cooking Level: Intermediate
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Reviewed: Jun. 16, 2008

Tasty mustard crusting! I used a mixture of 3/4 tbsp of Bertman's Ballpark Mustard (nothing like it!), 1/2 of Dijon Mustard, and and 1/4 Honey Mustard that was great. Then I forgot the bread crumbs...which was OK. I also broiled the filets for 5 minutes past the baking time to get the crust crunchy.

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Tauaru Modok


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Reviewed: May 20, 2008

This was really good. Everyone liked it. I used Italian Panko Bread Crumbs instead of fine bread crumbs for more texture.

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Spryte

	Cooking Level: Expert Home Town: Wakefield, Massachusetts, USA Living In: Pittsburgh, Pennsylvania, USA
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Reviewed: May 16, 2008

Wouldn't change a thing. My family loved it.

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Cathy


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Reviewed: May 10, 2008

We loved this recipe!!! We are big fish eaters and this was a nice change. I used Grey Poupon Harvest course mustard. I doubled the paste and it was just enough. Mustard works well with fish. Definitely a keeper. Served with garlic wine broccoli.

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shiggs824

	Cooking Level: Intermediate
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Reviewed: Apr. 4, 2008

This was a nice recipe but just a little too tangy for my taste but my wife loved it.

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coastie

	Cooking Level: Beginning Home Town: Asheville, North Carolina, USA Living In: Mills River, North Carolina, USA
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Reviewed: Apr. 3, 2008

The Mustard combo was good but the fish itself was kind of dry.

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Debra Hodges

	Cooking Level: Intermediate Home Town: Shenandoah, Iowa, USA Living In: Roswell, New Mexico, USA
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Reviewed: Mar. 31, 2008

Great rich taste and easy to make.

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ChrisK

	Cooking Level: Intermediate
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Reviewed: Mar. 26, 2008

This was very good, I followed the recipe exactly and thought it really added to the flavor of the fresh tilapia. This is a great low cal option for dinner! I will make this again.

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DLEMBERGER


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Reviewed: Mar. 23, 2008

DH & I have had this several times & think it's great. It is one of the few fish recipes that I can eat without tarter sauce. Lots of flavor!

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Suzie B.


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Reviewed: Mar. 11, 2008

This was a quick and easy recipe! It was my first time cooking any type of fresh fish. I doubled the paste as others had done and it was great. My husband loved it.

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rookie8

	Cooking Level: Intermediate Living In: Quakertown, Pennsylvania, USA
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Reviewed: Mar. 9, 2008

I would recommend using honey dijon instead of normal dijon- aside from that bite, my family thought it was nice. The recipe is pretty easy- just make sure you increase it appropriately as necessary.

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Amy Z

	Cooking Level: Expert
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