The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Jun. 1, 2009
This is my favorite recipe I have found on this site so far. We didn't have chickpeas (and I really don't like them) so I used black beans instead. Also used less fish just enough to cover the top. It was fantastic and even better then next day!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: May 19, 2009
Loved this! I cut the fish and spices in 1/2 (5 lbs of tilapia seemed like way too much) and used the amount of veggies the recipe called for. My husband and I loved this!
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Cooking Level: Expert

Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Feb. 18, 2009
A simple and flavorful dish! I added some pitted black moroccan olives, broccoli stems, and ras el hanout to taste. The tilapi is wonderful and not too fishy. I even had it for lunch the next day and it tasted just as good, which doesn't happen often with fish leftovers.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Jan. 20, 2009
This was delicious! Easy to make, and also easy to halve the recipe to accommodate less fish. Subbed in chicken broth for bullion, and added raisins. I will definitely make again and again!
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Cooking Level: Intermediate

Home Town: Wellesley, Massachusetts, USA
Living In: Fairfield, Connecticut, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.61 star rating.
Reviewed: Jan. 12, 2009
I made this recipe as published minus the carrots because we are on a low-carb diet. I love other Spanish/Moroccan dishes. Unfortunately we didn't love this recipe. There was flavor, but it bordered on bland rather than complex. It also was very expensive to make and 5lbs of tilapia is far too much. If you'll notice the posted photo is in a tin foil pan. That's because it won't all fit in ones skillet.
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Cooking Level: Intermediate

Living In: Durham, North Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Dec. 26, 2008
Really tasty recipe! I was so pround of myself after completion. Simple to make and it like we were dining at a restaurant.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Photo by DetectiveL
Reviewed: Dec. 22, 2008
Loved this dish! I threw in some chopped prunes and golden raisins. Doubled the garlic too.
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Photo by DetectiveL
Home Town: Toronto, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
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Reviewed: Nov. 26, 2008
great North African recipe. I did add a few capers, and also added a few more olives,omitted the paprika and opted for rahs hanout instead. everything else the same. I think I only had 2.5# of tilapia and it was perfect as is over rice. I'd like to try this with cod.
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Cooking Level: Expert

Home Town: King Ferry, New York, USA
Living In: Cincinnati, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Sep. 21, 2008
AMAZING. I used only 1.5lbs fish but kept all the veg and spice amounts the same and it was delicious. Did the veggie step the night before, then baked the fish w/veg on top (in some veg broth) for 30 min @ 375 right before serving. This was definitely spicy, and I might cut down on cayenne next time, but it was so flavorful! Sprinkling raisens into the veg mix is also a nice touch.
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Cooking Level: Beginning

Living In: New York, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Sep. 2, 2008
This definitely is reminscient of dishes my host mom would make when I was living in southern Spain. I used more olives but otherwise kept it pretty consistent with the recipe. Turned out great :)
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Photo by Jennifer

Cooking Level: Intermediate

Home Town: Olympia, Washington, USA
Living In: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Aug. 15, 2008
I never knew cooking food so great could be so easy!
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KC

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Jul. 9, 2008
I really liked it the next day more than the first day. The flavors really blended more into the fish. I think next time I may cook the vegetable combination really slowly to get the full flavor going and mix the fish into the hot mixture in small chunks or something so the flavor gets into the fish more and the fish flavor gets into the vegetables. Thanks for sharing this unique dish!!!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Mar. 29, 2008
Absolutely an EXCELLENT recipe! My non-fish-loving husband gulfed this down in 5 minutes! I followed the recipe along with some of the raters' suggestions. These are the changes I made: 1) Cut down serving size for 2 for fish/veggies & serving for 4 for the spices (as another rater did) 2) used dry parsley since I didn't have fresh ones on hand 3) used 1 cup mixed black & green olives sliced 4) added 1 sliced serrano pepper to add more spice (we love spicy) 5) added 1/2 cup raisins to the dish. I also cooked the fish for 40 mins as the recipe said, but I think it would have been done in 30 mins (it started to break apart at 40 mins). I served the fish with the easy curry coucous (recipe found on this site) without the raisins in that recipe...the dishes combined was a GREAT hit!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Mar. 15, 2008
I omitted the red peppers. Instead of the bouillon cubes, I poured about 1/2 cup of chicken broth over the fish/vegetable mixture and baked it in the oven at 375 degrees for approximately 20 minutes or until the fish was flaky. I served it with couscous! Yum!
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Cooking Level: Expert

Home Town: Greenville, Ohio, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.61 star rating.
Reviewed: Mar. 11, 2008
This was fairly good, but I found the flavor very strange. I'm not sure if it was the recipe or the fact I don't care for fish paired with tomatoes.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Feb. 8, 2008
Drummed this one up for some of my Vegitarian friends and I applied the following subs: Veg boulion black beans for the garbanzo. Upped the spicing a bit and with the Simple Curry Couscous found on this site was completely brilliant.
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Cooking Level: Expert

Home Town: Chatham, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Jan. 23, 2008
Made this last night with 3.5 pounds fish, double, double the vegies (except the red peper which stayed the same), 1 cup raisins, 1 cup olives, 3 cans chopped tomatoes and half the spices (for the three year old). I left out the salt and let people add it as they wished. It worked great and my son loved it. Keeping the spices as-is in the recipe would be quite nice as well. Also: I had access to some really nice sweet Spanish paprika which really enhanced the flavor.
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ben

Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Dec. 15, 2007
I used this recipe as a rough guide to make it for 2 with stuff I had on hand. I subbed canned tomatoes and coconut oil (I never cook with vegetable oil), I didn't have bell peppers or olives and I doubled the carrots. I also added raisins at another reviewer's suggestion, which is perfect. I can't imagine not having them in there. I will definitely make this again. The vegetables are SO GOOD!
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Cooking Level: Intermediate

Living In: Minneapolis, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Sep. 4, 2007
This was SO good!!! I can not wait to make it again!
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Cooking Level: Expert

Home Town: Crystal Lake, Illinois, USA
Living In: Mchenry, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Aug. 29, 2007
I loved this recipe. THe only changes I made were to use a can of diced tomatoes in place of the fresh, both kalamata and green olives (probably about a cup worth) and added some spinach on top. Oh I also cut the red pepper way down so that it wouldn't be too spicy for the kiddos. I will definitely be making this again and soon.
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Photo by ZOPOOH

Cooking Level: Intermediate

Home Town: Portsmouth, Virginia, USA
Living In: Chesapeake, Virginia, USA

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