Reviewed: Jan. 7, 2008

It was ok...followed recipe as called for. Fish was bland. I'll stick to my other recipes for tilapia from now on!

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ANDREA

Cooking Level: Intermediate

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Reviewed: Nov. 13, 2007

I just eyeballed the ingredients, and also added a pinch of salt. It turned out great - 20 mins was perfect. So quick and easy. Thanks!

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Caroline C

Cooking Level: Expert

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Reviewed: Sep. 29, 2007

Unfortunately, when trying new recipes, you'll eventually come to one that just doesn't work for you. This was it. Our family loves tilapia, but the tomatoes made it extra mushy and the lime juice didn't suit our taste buds. Sorry.

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the cookie babe

Cooking Level: Intermediate

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Sep. 28, 2007

Very Good and easy. I also added scallops on top to make it even more hearty.

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sabbysdad

Cooking Level: Intermediate

Home Town: Saint Charles, Missouri, USA

Living In: Bradenton, Florida, USA

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Reviewed: Sep. 12, 2007

I make this recipe slightly different - without the tomatoes, first of all. If you put olive oil on the foil, salt and pepper the fish (frozen is okay), then top with just cilantro and thicker slices of lime - that's all there is to it. Cook in oven, on grill, or over a hot fire (camping). Made this way it is simple and perfect.

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CROWCHICK

Cooking Level: Intermediate

Living In: Greenhills, Ohio, USA

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Reviewed: Sep. 5, 2007

This was thoroughly enjoyed by everyone at the dinner table. I did season my fish with salt, pepper and garlic powder before sprinkling with the lime juice and adding the tomatoes though. Next time I make this, I'll use my husband's homeade salsa rather than the canned tomatoes with chiles, simply cause his salsa rocks. I served the fish with beans and rice, and loved that this meal was so light and refreshing.

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MMOH

Cooking Level: Intermediate

Home Town: Blacksburg, Virginia, USA

Living In: Fort Stewart, Georgia, USA

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Reviewed: Aug. 28, 2007

The fish came out great - soaked up the flavors and seasonings wonderfully! The cilantro was a good pairing with the lime. I put the packets on the grill like another reviewer, used fresh tomatoes and had it with a side of kale. A nice, quick, easy meal!

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K.Glavin

Living In: Trumbull, Connecticut, USA

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Reviewed: Aug. 5, 2007

It was really bland and too limey.

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Kamaram

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Reviewed: Jul. 24, 2007

Good taste and easy to make. I used more of each topping. Next time I'll remove the rinds from the lime slices because they left a little bitter taste. Bigger filets may require more than 20 minutes to bake.

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MPEPLIN

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Reviewed: Jun. 25, 2007

I LOVE this recipe. I have made it several times on the grill and in the oven, and it is always a hit! We have 4 children and they all love this. I'm not sure why the complaints about it being too juicy in the bag - that is so much better than dry fish. Just open the bag up and transfer the fish to your plate before the table - not a problem.

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Priscilla R

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Reviewed: May 29, 2007

WONDERFUL!! Not only was the taste phenomenal, but the presentation is fantastic! My fiance was crazy about it, said he felt he was having a gourmet mexican meal in a fancy bistro...don't skip on the cilantro, it adds the perfect flavor/touch. Usually served with wild rice & a homemade mexi-blend veggies. I make this about once a month, and it's always a hit!

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Amber

Cooking Level: Intermediate

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Reviewed: May 27, 2007

I thoroughly dried the tilapia before putting it on the foil yet I still ended up with a liquidy mess. Too much juice from the tomatoes I guess. I didn't use much though. I would definitely recommend salting the fish before adding everything else. I have other ways of preparing tilapia that I liked better than this so I probably wont make it again. I was hoping it would have a good flavor with the tomatoes, chilies,cilantro and lime but all in all it was bland.

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HOLLYHOLLY

Cooking Level: Intermediate

Home Town: Hesperia, California, USA

Living In: Nashville, Tennessee, USA

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Reviewed: May 20, 2007

Yummy. I held the green chiles (I just cut up a tomato) but I bet it would be a lot better with the chiles.

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Lauryl

Cooking Level: Intermediate

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Reviewed: May 2, 2007

Tasty and healthy too! I used fresh salsa instead of the tomatoes and chillies mix and also sprinkled the fish with cumin for a little kick. I served it with tortilla chips and gaucamole. Yum! Next time I will put the tilapia in tortillas for fish tacos!

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anterry

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Reviewed: Mar. 20, 2007

Thank you for this recipe! I found it last summer - and subsituted some fresh garden salsa for the canned tomatoes, cilantro, and lime juice. Excellent! Have made this many times since using salsa I had frozen(the garden was very productive last year!). So quick, healty, tasty, and easy! Also try using mango salsa! For those who have found this dish runny - pat the filets dry before placing on foil and only add about a tablespoon the juice from the canned tomatoes to each filet. Thanks again!

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LizEtmor

Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

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Reviewed: Mar. 11, 2007

Easy but a bit bland. Just tomato and fish.

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WENDYBELL

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Reviewed: Mar. 7, 2007

I thought this recipe was just ok. I used the Rotel canned tomatoes & chiles that already have lime & cilantro in it. I usually love this flavor combination so I it would be good with the fish. It was easy but it was pretty underwhelming. Also, this produced so much juice per packet there is no way I would open them at the table unless you want a big mess.

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leighfox

Cooking Level: Expert

Living In: Spokane, Washington, USA

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Reviewed: Mar. 1, 2007

So simple to make and a big hit with the family. I had mexican style stewed tomatoes which I chopped and drained and added some tomato sauce. I'll definitely fix this again.

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CHUFTILL

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Reviewed: Feb. 20, 2007

This was a hit at my house. I told the kids it was magical food and they enjoyed the foil packets. The chili's were a little too hot for them- but my husband and I really liked it. A recipe I'll be making again.

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amberlicious

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Reviewed: Feb. 16, 2007

This was great! I used fresh tomatoes and skipped the chiles. Went heavy on the cilantro, and added salt, pepper,cumin and a little paparika. Served it over the mexican rice III by Alansmom on this site and it was delish!

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casey rae

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Pancho Villa Baked Tilapia

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