Reviewed: Jan. 21, 2012

Outstanding! My husband flipped for this dish. I made minor tweaks to taste with respect to lemon, etc., and I used more mushrooms. I also removed the fish after the initial browning and let the mushrooms simmer for a few minutes before putting the fish back in to finish in the sauce. Great recipe! I served with brown basmati rice and broccoli.

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2 users found this review helpful

Reviewer:

anniem33

Reviewed: Jan. 4, 2012

Flavor was excellent, we loved it, will make it again.

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4 users found this review helpful

Reviewer:

heavensway

Cooking Level: Expert

Home Town: Woodland Hills, California, USA

Living In: Centennial, Colorado, USA

Reviewed: Dec. 19, 2011

I made this and reviewed it a couple of months ago...made it again tonight and it's great again. Last time I cut everything in half for less fish. This time I just made two tilapia fillets but kept the rest of the recipe as written. I also, as a couple of other authors suggested, added a small dash of cayenne pepper towards the end to give it a touch more zip in flavor. I'm glad for the extra mushrooms and sauce....I had enough left to mix in with the wild rice that I used as a bed for the fish, and everything together was fabulous!!

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5 users found this review helpful

Reviewer:

Michelle A

Cooking Level: Beginning

Home Town: Jacksonville, Florida, USA

Reviewed: Dec. 3, 2011

My fiance made this for me last night, it was so delicious, not dry at all and a wonderful choice for a low carb diet!

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3 users found this review helpful

Reviewer:

mikeusru

Reviewed: Nov. 13, 2011

My family loved this recipe. However after cooking the tilapia, I removed it from the pan and then added the mushrooms and white wine along with an extra tbsp of butter (as the fish soaked up all of it when it was cooking). Once the liquid cooked down to half, the fresh squeezed lemon juice was added. No capers on hand but the dish turned out good anyway. it was served with caesar salad and rolls!

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4 users found this review helpful

Reviewer:

YELLABERRI

Cooking Level: Intermediate

Reviewed: Oct. 4, 2011

The buttery sauce is good, but just sinks to the bottom of the dish and doesn't really flavor anything. I found that the tilapia lacked flavor, but if I ate it with a spoon and scooped up the lemon-butter sauce, it was not too bad. I definitely won't be making this again because it's just too plain and a terrible waste of capers!

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3 users found this review helpful

Reviewer:

adles9

Reviewed: Oct. 3, 2011

This was delicious and easy. My family likes a little bit of a crust so I will try a light flouring next time but will definately make it again.

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2 users found this review helpful

Reviewer:

LisaPizza

Cooking Level: Expert

Living In: Trabuco Canyon, California, USA

Reviewed: Sep. 28, 2011

This is very good, quick and easy to prepare. The directions for preparation were easy to follow. The flavor of this dish is excellent. The aroma during preparation is very nice as well. My family loved it.

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1 user found this review helpful

Reviewer:

PLMichaels

Cooking Level: Intermediate

Home Town: Trenton, Georgia, USA

Living In: Rising Fawn, Georgia, USA

Reviewed: Jun. 1, 2011

Outstanding recipe! A wonderful blend of flavors that complements the delicate tilapia perfectly. The only change I made was using a whole 1/2 pound of mushrooms (we love them, so why not?). It was absolutely delicious over angel hair pasta. I served the leftovers over rice and that was really good too. I highly recommend this recipe!

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Reviewer:

Dianne

Cooking Level: Intermediate

Home Town: Iowa City, Iowa, USA

Living In: St. Cloud, Minnesota, USA

Reviewed: Jun. 1, 2011

Very good considering I did not have the right type of wine or lemon juice! I used a Moscato wine which gave it a slight sweet flavor. Very easy to prepare, nice to make for guests.

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1 user found this review helpful