Reviewed: Jan. 20, 2005

It seemed like the fish didn't absorb the flavor of the tomatoes, chilis, and juices very well. It's unfortunate because I was really excited about the recipe. Perhaps it would work better if it was baked longer. FYI, I cooked it for 35 minutes.

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Reviewer:

MADAMS72

Cooking Level: Intermediate

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Reviewed: Jan. 10, 2005

Definitely an easily prepared meal, and it looks beautiful in presentation. I forgot to add oil at all, and it did not stick. The spice and freshness was very nice. The lower rating is because I find tilapia to "fishy" for my taste, and something to thicken the juices would greatly improve the recipe.

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Reviewer:

Lauren in NC

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Reviewed: Oct. 12, 2004

I did this slightly different - I put all fillets on a large piece of foil, spooned the diced tomatoes over the top, drizzled with lime juice and placed lime slices on top of that. I didn't have cilantro so I used dried parsley and sealed with foil over the top. I also baked it slightly longer, maybe 25-30 minutes. It was served with rice and a vegetable. Excellent dish if you are trying to lose weight but don't want to feel still hungry at the end of a meal.

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