Reviewed: Jan. 8, 2007

This was awesome!! I used a rasberry vinagrette dressing that I had and I used a small amount of basil (did not have any dill weed). My husband LOVED it!! Thanks

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robyn

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Reviewed: Dec. 2, 2006

Very tasty. I used raspberry walnut vinaigrette salad dressing and Gulden's mustard just because that was what I had and it was very good.

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BETSYPAL

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Reviewed: Nov. 20, 2006

I VERY much enjoyed this recipe. I used a raspberry vinigrette instead of rasp. vinegar. Loved the light sweet taste and the moistness of the fish was great. Make all the time now. Thanks!

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SHELLITO

Cooking Level: Intermediate

Home Town: Fergus Falls, Minnesota, USA

Living In: Saint Paul, Minnesota, USA

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Reviewed: Oct. 18, 2006

My boyfriend and I thought this one was pretty good. We couldn't find any raspberry vinegar, but I had some leftover raspberry salad dressing. It was kind of thick so I thinned it with apple cidar vinegar.

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Jenny

Cooking Level: Expert

Living In: Lexington, Kentucky, USA

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Reviewed: Sep. 24, 2006

It was very good. My son who is 3 ate it all up.

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nautical687696

Cooking Level: Expert

Living In: Saucier, Mississippi, USA

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Reviewed: Aug. 3, 2006

A very big disappointment and a waste of ingredients. This was a very bland. There are other, better tilapia recipes out there.

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Butterfly Flutterby

Cooking Level: Expert

Home Town: Kingsport, Tennessee, USA

Living In: Maryville, Tennessee, USA

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Reviewed: Jun. 7, 2006

Very nice!

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ItalianScallion

Cooking Level: Intermediate

Home Town: Follansbee, West Virginia, USA

Living In: Carrollton, Texas, USA

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Reviewed: Jun. 5, 2006

This was a disappointment. It was good sauce, but the fish is too mild to do anything but sit in it. I tried this with chicken breast cut in strips but again, it just laid in the sauce. I may try it on a fresh spinach salad instead. Good sauce, just didn't lend it's self to the fish's taste at all...

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Frann R.

Cooking Level: Intermediate

Home Town: Utica, Michigan, USA

Living In: Howard City, Michigan, USA

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Reviewed: May 20, 2006

There are a lot of layers of flavor to this dish. It almost seemed like all the different tastes were trying to cover each other up.

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VNITSIRK

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Reviewed: Apr. 27, 2006

We like this alot. I used raspberry vinegrette and yellow mustard. Very quick, very tasty, and very easy. Thank you, Darlene!

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kado

Cooking Level: Intermediate

Living In: Baton Rouge, Louisiana, USA

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Reviewed: Mar. 24, 2006

Raspberry flavor was a pleasant surprise - my friends loved it!

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HeyBeckyJ

Cooking Level: Expert

Home Town: Saint Louis, Missouri, USA

Living In: Columbus, Ohio, USA

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Reviewed: Mar. 6, 2006

Loved it, super easy too!

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SarahL

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Reviewed: Nov. 4, 2005

This recipe didn't really have a lot of flavor. I followed it exactly using the raspberry vinegar. My husband liked it fine and it was nice for a change but probably not something I'd make again.

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WEBANGEL14

Cooking Level: Intermediate

Home Town: Latrobe, Pennsylvania, USA

Living In: Irwin, Pennsylvania, USA

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Reviewed: Oct. 22, 2005

I am so disappointed--what a waste. I used 'raspberry white wine' vinegar--should I have used 'raspberry balsamic' vinegar? I didn't think it would have mattered, but maybe that was my mistake?

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DMKARGUS

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Reviewed: Sep. 22, 2005

It was good - not great. I too thought it was lacking in flavor. The marinade tasted so yummy before I out it on the fish and baked it! It lost something... we drenched it in the sauce to enjoy it. It needs a little more oomph for my taste buds, but not bad overall. I'll try it again with the addition of something.

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Rye

Cooking Level: Intermediate

Living In: Wilmington, North Carolina, USA

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Reviewed: Aug. 3, 2005

I made this last night on 8/2/05 it was awsome... Thanks for the great idea.

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Gabby

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Reviewed: Jun. 14, 2005

Didn't really like the vinegar on the fish

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Patti

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Reviewed: Jun. 5, 2005

I made this as one of the "freezer meals" I make for my parents. I used a soy-ginger vinegrette instead of the raspberry vinegar mixture. I put everything together in an aluminium foil pan, covered with foil and froze it unbaked. Gave instructions to thaw overnight in regrigerator, then bake (covered) as directed. My parents RAVED about it!

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SBC1023

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Reviewed: May 14, 2005

This was very easy to make and good. I couldn't find tilapia filets so I used wild Pacific whiting instead. It turned out very good. My husband,my two year old and I liked it. My two daughters (4 and 7 year old picky eaters) did not. I would make this again.

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ROBINANNE2

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Reviewed: May 10, 2005

I thought this was incredibly easy and very tasty. The sweetness of the vinaigrette was really fun. And my husband loved it! I used a brown mustard... I think any mustard would do, really. I didn't find that it needed any extra seasonings.

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LITTASHAK

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Raspberry Tilapia

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