Reviewed: Dec. 17, 2007

This recipe was quick & easy however I didn't care for the overall flavor.

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PJBHOME

Cooking Level: Expert

Home Town: Bowling Green, Kentucky, USA

Living In: Murfreesboro, Tennessee, USA

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Reviewed: Dec. 8, 2007

My family and I loved this! The flavor was terrific. I used brown mustard. It was a little thick for spreading on the fish so I added a few drops of olive oil. I used this on both tilapia and salmon and it was wonderful! Will definately make again!

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ladoublek

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Reviewed: Dec. 4, 2007

This recipe is fantastic. I love it. I omitted the breadcrumbs,and used crushed up crackers instead. I also broiled the fish for about 5 minutes after baking just to crisp it up a little.

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24 users found this review helpful

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Angie

Cooking Level: Intermediate

Living In: Ulster, Pennsylvania, USA

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Reviewed: Nov. 26, 2007

Even my sister, who usually despises fish, ate all of this delicious dinner. I added a little bit of butter on the filets before cooking (which were the frozen type, too!) and then dipped the fish into Honey Mustard salad dressing. This made up for the lack of sauce on top. It was a fabulous fish dish; quick and easy, and very yummy!!!!

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Joy

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Reviewed: Nov. 7, 2007

I thought this was very good and enjoyed it along with creamed spinach for lunch today. I used dijon mustard, homemade bread crumbs and added a few more seasonings. Thanks Meg!

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Oct. 6, 2007

This is great! I omitted the baking part and put these in our electric smoker. I exchanged the Worcestershire for balsamic vinegar and the lemon juice for chicken broth (I didn't have a bottle of white wine opened...that would have been better!). I exchanged the oregano for basil, and added extra of the seasonings it called for. I had to add extra seasonings and liquid to make it the right consistancy. I omitted the bread crumbs. This is not real pretty, but it is SOOOO GOOD! We don't like Worcestershire sauce and bread crumbs usually just make things saltier than they need to be. The way I made it is a definate 5 star recipe. Thanks so much for the idea!

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Dawn Turlak

Cooking Level: Expert

Living In: Spring, Texas, USA

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Reviewed: Oct. 1, 2007

This recipe worked out really well. My only complaint was that the topping did not crust very well and it was kind of mushy on top. I also cooked the fish for five minutes longer than was suggested and it turned out perfectly. The flavors were delicious!

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Jessica

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Reviewed: Sep. 29, 2007

I love this recipe! I'm not much of a fish person but I loved this fish so much I had thirds.

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PeggySue

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Reviewed: Sep. 26, 2007

Just so-so. It was definitely quick and easy but the flavor wasn't great.

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Sharon M.

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

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Reviewed: Sep. 12, 2007

Even on soggy farm-raised tilapia, this recipe was a huge hit with my teenagers. Normally they avoid fish like the plague; now they are requesting it! I plan to use it on other kinds of fish as well.

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Trumpmama

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Reviewed: Aug. 28, 2007

We thought this was just ok. Obviously, a lot of it depends on what mustard you use - I made it with a spicy horseradish brown mustard, and I don't think it complimented the other flavors that well. This wasn't horrible, just not nearly as good as other tilapia recipes I have. Thank you though.

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Caroline C

Cooking Level: Expert

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Reviewed: Aug. 22, 2007

This was a hit! I doubled the paste to get a thicker cover, and I also added some white cooking wine. Next time, I will broil the fish for a few minutes to try to crisp up the "crust". I already have a request for this fish for next week!

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EvaRN

Cooking Level: Intermediate

Home Town: New Rochelle, New York, USA

Living In: Medford, New York, USA

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Reviewed: Aug. 22, 2007

We loved this recipe. We used horseradish mustard and doubled the recipe to make more of a topping.

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Jacque

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Reviewed: Aug. 17, 2007

My husband was crazy about this recipe! He said it was the best tilapia he'd ever had. And it was so easy to make!

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EJ44BARBIE

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Reviewed: Jul. 17, 2007

this was good! italian bread crumbs aren't something that i've ever found in europe, so i added some italian herbs to the paste instead, and sprinkled the fish with fine breadcrumbs (paneermeel) and seasoned with sea salt. came out delicious. will definitely make again.

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rua

Cooking Level: Expert

Home Town: Kilkenny, County Kilkenny, Ireland

Living In: Amsterdam, Noord-Holland, Netherlands

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Reviewed: May 16, 2007

This one was really good. Although, I didn't like how pastelike the topping was, but my husband really loved the paste- so if you like a paste rather than a sauce or marinade- this one's for you!

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Brittany Wilson

Cooking Level: Intermediate

Living In: Monterey, California, USA

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Reviewed: May 13, 2007

I thought this was delicious. It was cooked perfectly and very moist. I did use Koops Honey Mustard instead and loved the flavor! Thanks.

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foodchannellover

Cooking Level: Intermediate

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Reviewed: May 8, 2007

This was a super easy and super tasting fish recipe. I made it for a friend who is a chef and he was impressed. And my boyfriend, who HATES mustard, loved it.

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CaityHady

Cooking Level: Intermediate

Home Town: Broomall, Pennsylvania, USA

Living In: West Chester, Pennsylvania, USA

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Reviewed: Apr. 19, 2007

This is more of a topping than a crust, but it has good flavor.

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Foxy

Cooking Level: Expert

Home Town: Arroyo Grande, California, USA

Living In: Rancho Santa Margarita, California, USA

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Reviewed: Apr. 18, 2007

This was very good!! It was also very easy to prepare.

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K.K.B.

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Mustard Crusted Tilapia

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