The reviewer gave this recipe 4 stars. This recipe averages a 3.92 star rating.
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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Cooking Level: Expert

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The reviewer gave this recipe 2 stars. This recipe averages a 3.92 star rating.
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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Cooking Level: Intermediate

Living In: Roanoke, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 3.92 star rating.
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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Cooking Level: Expert

Home Town: Wickliffe, Ohio, USA
Living In: Ocala, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 3.92 star rating.
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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Cooking Level: Intermediate

Living In: Dallas, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 3.92 star rating.
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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The reviewer gave this recipe 4 stars. This recipe averages a 3.92 star rating.
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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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 3.92 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 3.92 star rating.
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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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Cooking Level: Expert

Home Town: Wakefield, Massachusetts, USA
Living In: Pittsburgh, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 3.92 star rating.
Reviewed: May 16, 2008
Wouldn't change a thing. My family loved it.
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The reviewer gave this recipe 5 stars. This recipe averages a 3.92 star rating.
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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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 3.92 star rating.
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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Cooking Level: Beginning

Living In: Mills River, North Carolina, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 3.92 star rating.
Reviewed: Apr. 3, 2008
The Mustard combo was good but the fish itself was kind of dry.
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Cooking Level: Intermediate

Home Town: Shenandoah, Iowa, USA
Living In: Roswell, New Mexico, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 3.92 star rating.
Reviewed: Mar. 31, 2008
Great rich taste and easy to make.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 3.92 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 3.92 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 3.92 star rating.
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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Cooking Level: Intermediate

Home Town: Danielson, Connecticut, USA
Living In: Quakertown, Pennsylvania, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 3.92 star rating.
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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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 3.92 star rating.
Reviewed: Mar. 5, 2008
I made this exactly as directed (used country dijon mustard), but doubled the paste. I thought it was very good and loved the simplicity of this recipe. I will very likely make this again. It is a good, fast, affordable fish dish!
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Cooking Level: Intermediate

Home Town: Aurora, Colorado, USA
Living In: Pueblo West, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 3.92 star rating.
Reviewed: Mar. 2, 2008
2 large Tilapia filets, brushed with melted butter and sprinkled with black pepper. I doubled the recipe and used "Mrs. McGarrigle's Red Wine and Garlic" mustard (it is brown and grainy) which gave me the idea of adding red wine to make the consistency less pasty. Baked the filets for 10 minutes, spread the topping, baked for 5 more then broiled for a short time. Great taste, moist and flaky. Served with wild rice, carrots and broccoli.
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Cooking Level: Intermediate

Living In: Waterloo, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 3.92 star rating.
Reviewed: Mar. 1, 2008
Only had the brown spicy mustard and no fresh lemons so I substituted a teaspoon of real lemon..no bread crumbs so I sub'd stale Triskets and almond slivers that I toasted under the broiler a few minutes... Served it over brown rice with green salad. Will definately do it again. Thanks.
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Home Town: Muncie, Indiana, USA

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