Reviewed: Mar. 4, 2005

I had this Tilapia recipe this evening and it was a delicious experience. I think the next time I will use just a little salt and pepper on the fish before pouring the Raspberry sauce over it. The sauce is deliciously delicate and it also mixed well with the Rice Pilaf that I served along with it. THANK YOU DARLENE. I will be making this again --- soon.

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PEGGY6026NO

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Reviewed: Jan. 19, 2005

My 2 teenaged sons and husband are "meat and potatoes" guys, but ask me to make this tasty dish often! Thanks for the great recipe :)

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PIXIEBOOTS

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Reviewed: Jan. 17, 2005

It gets 3 stars because my husband liked it. I didn't care for it at all. Unless my husband asks...I won't make this again.

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JAYNEO

Cooking Level: Expert

Living In: Sidney, Ohio, USA

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Reviewed: Dec. 10, 2004

great tasting and easy to do

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mdyoung

Cooking Level: Beginning

Home Town: San Francisco, California, USA

Living In: Belmont, California, USA

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Reviewed: Dec. 6, 2004

Great recipe. I substituted sundried tomato and oregano salad dressing as I didn't have any raspberry vinegar. My wife really enjoyed it as well.

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PETE10

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Reviewed: Dec. 1, 2004

Absolutely delicious tilapia recipe! A very easy dish to prepare but one that definitely gives the tilapia a different, delightful flavor!

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Rich Nash

Cooking Level: Intermediate

Home Town: Shidler, Oklahoma, USA

Living In: Bloomington, Illinois, USA

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Reviewed: Nov. 24, 2004

Great recipe! The whole raspberry/vinegar/fish idea was new to me too, but I thought, what the hell, it sounded interesting and easy to prepare. Glad I took the chance! Wasn't sure if the yellow mustard was supposed to be the powdered or liquid variety, so I used powdered, and it worked fine for me. Thanks, Darlene, for a nice new addition to my fish repertoire!

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GOODEATS20874

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Reviewed: Jun. 23, 2004

This was my first time making this dish, but I followed the advice of other posts and made some changes. I lightly seasoned both sides of the fillets with Lawry's salt. Instead of raspberry vinegar, I used a raspberry vinaigrette, which isn't so "vinegary," for lack of a better word, but still flavorful. I also used 2 Tblsp Dijon mustard instead of yellow, and cut the olive oil in half. I didn't have any dill, so I used rosemary. I also used just a bit less than 1/4 C of honey b/c the vinaigrette is already sweetened. The result was fantasic!!!! Even my very picky kids liked it!!!

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MURDOCK352

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Reviewed: Jun. 17, 2004

I agree with the other reviewer who said vinegar and fish make an odd combination. We won't be making this one again.

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TRIPTAKERS

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Reviewed: Nov. 10, 2003

Quick, easy, and absolutely delicious!

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SHIFRAHSMOM

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Reviewed: Oct. 16, 2003

This is tasty and easy. What more could you ask for?

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KEIARI

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Reviewed: Jun. 25, 2003

Light with a sweet touch. Kids even ate it!

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RICKILEIGH

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Reviewed: May 29, 2003

Very tasty! The fish is very moist. I use dijon mustard and add less honey because it is a little sweet.

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MADLUV4218

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Reviewed: Mar. 19, 2003

One of the previous reviewers of this recipe suggested subbing in two tsp of dijon mustard for the one tsp of yellow mustard-this worked out wonderfully! Thanks for the great suggestion.

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GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Jan. 21, 2003

This was the worst recipe of anything I have ever made from this website. I could barely stand the smell of this cooking but thought i'd try. One bite was enough for me. Vinegar and fish...just wasn't a good combo

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ncoller

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Reviewed: Jan. 6, 2003

a little sweet, but pretty good.

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KMACP

Home Town: Toronto, Ontario, Canada

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Reviewed: Nov. 28, 2002

Very good recipe that my family loved! Even the kids asked for more!

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IVPLAY

Cooking Level: Intermediate

Home Town: Polson, Montana, USA

Living In: Fargo, North Dakota, USA

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Reviewed: Nov. 18, 2002

This was excellent! Serve it with light sides, salad and a sorbet. If your serving food to people who generally don't like fish this is what you should serve! Don't serve it with heavily seasoned side with flavors which could overpower the fish. And don't overcook the fish!

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DBIXLER

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Reviewed: Oct. 7, 2002

First impression it needs salt. I guess I would salt the fish on both side before putting in the pan. Also I only had extra virgin olive oil in the house (it overpowered the flavors). I would also cut the amount of oil n half. You don't need all of the oil. It is a little on the sweet side, but not bad, a little more mustard would help. Changing to Dijon or brown mustard would add the tang I am looking for. It is so easy I will try this recipe again tasting the sauce as I go along to get the right mix. Always try the original once before making any changes.

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CGK24

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Reviewed: Feb. 12, 2002

My boyfriend and I are fish lovers already, and we loved this. I made a couple of substitutions, because of what I happened to have around: I used a spicy honey mustard instead of the yellow mustard, and I didn't have any dill, so I used rosemary instead. I made a salad dressing to go with it: more raspberry vinegar, a little lime juice, and some plain yogurt. We had that over spinach salad, with fresh raspberries. Yummy!

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SAMX

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