Reviewed: Sep. 2, 2009

Love this dish, I make it at least once a week! I don't use mushrooms, cause i don't like them, but otherwise made as is!

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Mo

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Reviewed: Aug. 17, 2009

This turned out fantastic! It's a quick recipe and looks very impressive without too much actual effort. A huge hit with both my 14 year-old sisters and my boyfriend

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LBott

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Reviewed: Jul. 22, 2009

Delicious! This came out wonderfully, even though I made some mistakes and substitutions. First, I had no butter, so I upped the olive oil a bit. I used thin zucchini slices in place of mushrooms because my boyfriend won't eat food that has so much as touched a mushroom (zucchini slices work well anyway - they soak up a lot of flavor!). My biggest mistake was the size of the pan. I couldn't fit 1 lb of tilapia in a normal 12" skillet, so I layered a filet on top. Since there were layers, I thought adding a little extra white wine would help keep things from drying out. Don't do this. Use a large pan and the correct amount of white wine. Some of my fish was perfectly cooked, other fish was a little overdone and soggy. What was nice was that I ended up with a lot of leftover sauce that I served over green beans. I will buy a larger pan and do this correctly next time. Even with my mistakes it was still amazing (boyfriend said "MMmmmm")and I plan to make this regularly. Thank you!

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pretty decent

Cooking Level: Intermediate

Home Town: Gansevoort, New York, USA

Living In: Blooming Grove, New York, USA

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Reviewed: Jul. 9, 2009

I followed this recipe exactly and absolutely LOVED the sauce. The only thing I need to tweak is making the FISH itself stronger in flavor. (I love really strong tasting food.) I might do a white wine/lemon juice marinade of the fish before just to add some extra zip. Otherwise it was awesome and I'll definitely make it again.

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LikiG

Cooking Level: Beginning

Living In: Mukilteo, Washington, USA

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Reviewed: Jun. 28, 2009

This is by far my favorite tilapia recipe. It was AMAZING. The capers are a must - they totally make the dish. I followed the recipe exactly, and will make this many more times in the future. Thank you!

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Susan C.

Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA

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Reviewed: Jun. 24, 2009

Quick and easy with a nice flavor. I added extra garlic and it was very good.

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GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: May 28, 2009

I liked this recipe a lot. It was easy and good! I made with a brown basmati rice and it was very good. I did not have capers which I think is probably a key ingredient! Next time I will have the capers.

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bpilko

Cooking Level: Beginning

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Reviewed: May 9, 2009

Awesome recipe! I used just a little less lemon and wine, as I wasn't using quite a whole pound of tilapia. Great combination of flavors and the cooking method was great. The fish was cooked to perfection. Thanks, we loved it! :)

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CookinBug aka JL86

Home Town: Ithaca, Michigan, USA

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Reviewed: Apr. 28, 2009

I followed the recipie exactly. I doubled the sauce for 1 1/2 Lbs of fish and served with brown rice. There was plenty of sauce to put over the rice. My husband loved it and he is quite the critic.

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Crystal

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Reviewed: Mar. 25, 2009

This recipe was more than AWESOME!!! I only used half of the lemon as I am mildly allergic to lemon and served over whole wheat linguine sprinkled with fresh grated parmesan. I will definitely be making this a whole lot more. Thanks for posting!!

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my4teengirls

Cooking Level: Intermediate

Living In: Grand Rapids, Michigan, USA

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Reviewed: Mar. 22, 2009

Great dish, and fast too! I try to make more fish and Tilapia is always available and inexpensive. Normally when the kids ask what's for dinner and I say "Tilapia" I get a response that is something like "ohhh....". Not with this dish. The kids love it and I do to.

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Bronco72

Cooking Level: Beginning

Living In: Flushing, Michigan, USA

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Reviewed: Mar. 1, 2009

I made this for dinner for my husband and I and we loved it. I didn't alter the recipe at all and it tasted wonderful. I will definitely have this in my keeper file! Thanks for a great recipe.

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KB

Cooking Level: Intermediate

Home Town: Puyallup, Washington, USA

Living In: Milton, Washington, USA

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Reviewed: Feb. 26, 2009

I had some flounder, which I usually make it stuffed with whatever I have available. However, these fillets were too small, so I made it with this recipe. I prepared it minus the capers (since I didn't have any)and it was wonderful. Try it, you'll like it.

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sleddawgs

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Reviewed: Jan. 26, 2009

LOVE macaroni grill so this recipe jumped out at me! I followed this recipe exactly. Next time I will only juice half a lemon as the lemon flavor was a little strong for my taste. Served with spinach spaghetti.

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