Reviewed: Apr. 25, 2012

Very tasty and filling! Not hard to make...easy to put together. I served this with Moroccan CousCous on this site...excellent together!

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Reviewer:

EyeLean

Home Town: Dallas, Oregon, USA

Reviewed: Mar. 18, 2012

Made it with cod rather than tilapia. Loved the vegetables, but only Frank enjoyed the fish. Will try again using tilapia and then review again.

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Reviewer:

Patty Wiley

Reviewed: Feb. 13, 2012

Spectacular recipe! I was looking for something to use with Swai fillets. I prepared this recipe "for four", rounded all the ingredients up, used 1/2 cup of chicken boullion broth and added two large Swai fillets. As hoped, I have enough left over vegetable base to reheat and add two more fillets for another dinner. These are all my favorite spices and ingredients; was glad it was not too "bland-ized"; The cayenne was not at all timid. Lovely meal! with a nice cold chardonnay!

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Reviewer:

nick1954

Reviewed: Jan. 26, 2012

I switch pinto (or black) beans for the garbanzo beans. Still tastes amazing!

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Reviewer:

Lisa

Reviewed: Jan. 6, 2012

Made this dish last night EXACTLY as written except I used haddock I had on hand instead of tilapia. I think this would be good with most mild white fish. It is a wonderful dish! My husband said I MUST keep this recipe. The mis of spices creates an amazing taste.

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Reviewer:

evie

Supporting Member (Click to learn more about Supporting Membership)

Reviewed: Jan. 4, 2012

i left ingredients out because i didnt have them. it was still really good. i will make it again!

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Reviewer:

amjens24

Cooking Level: Intermediate

Home Town: Wayne, Nebraska, USA

Living In: Sioux Falls, South Dakota, USA

Reviewed: Jan. 1, 2012

The flavors are excellent together. What a fabulous way to enjoy tilapia!

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Reviewer:

BennetDarcy

Cooking Level: Beginning

Reviewed: Nov. 28, 2011

Delicious! Omitted the olives and served over quinoa. Will make again!

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Reviewer:

maveselaj

Reviewed: Oct. 18, 2011

OMG! Very Good. I scaled it down to only 3 pieces of fish, 2 tbls of paperika, 1 tbls of cumin and a dash of cyanne pepper. sooooo, good.

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Reviewer:

geniphre

Reviewed: Aug. 28, 2011

I have made this dish many times and it always comes out delicious. I make it using 2lbs of tilapia and switch the serving size to 4 for the veg. and spices. I serve it with pita bread so it can be dipped into the spicy sauce. Thanks for the great recipe.

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