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Reviewed: May 15, 2008

This was way too lemony. If I make again, I will cut the lemon way down, maybe by a 1/4, and the dill by 1/2.

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opal~/~dragonfly

	Cooking Level: Expert Home Town: Dilley, Texas, USA Living In: Belton, Texas, USA
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Reviewed: May 1, 2008

This was OK. Like most others, it was way too lemony and I only had dry dill and only used 1tsp.(didn't know the ratio of fresh to dry) and it was way to dill-y too! I'd try again but start my own sauce.

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salT


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Reviewed: Apr. 15, 2008

It turns out I'm not a fan of lemon and fish. I think the recipe turned out fine - this is probably just a personal preference.

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mrslisashoe


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Reviewed: Mar. 27, 2008

This wasn't one of my favorites. I changed quite a bit, initially. 1. I halved all of the spices, and it was still too much. I can't believe all of the dill! Way too overpowering. 2. I used 5 tablespoons of milk INSTEAD OF lemon juice in the cream sauce, and I added 1/4 tsp. of salt. That was OK. I'll be sticking with garlic/butter versions of tilapia from now on.

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Melicious23


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Reviewed: Feb. 27, 2008

I only used the fish spices in this recipe and got a different recipe for the sauce. I didn't change any of the spices but next time I will use less margerine or none at all. I made a sauce out of mayo, lemon juice, sour cream, garlic powder and dill. It worked great with the fish and left overs can be used for veggie dip.

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AmberC2

	Cooking Level: Expert Home Town: Victoria, British Columbia, Canada
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Reviewed: Feb. 26, 2008

I'm sorry but this was gross. I didn't use fresh dill but everything else I followed to a T and it was so bitter (perhaps the lemon juice). My husband asked, "What stinks?!" when he got home from work. I would not recommend this recipe or a least not the creamy sauce part of it.

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Kimberleigh


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Reviewed: Feb. 19, 2008

Oops, reviewed the wrong one at firsts. This was a great recipe real easy.

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Calie15


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Reviewed: Feb. 10, 2008

This recipe was very good and very simple to make. I substituted olive oil for the butter and had a good result.

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Gwen Hill

	Cooking Level: Expert Living In: Oklahoma City, Oklahoma, USA
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Reviewed: Jan. 5, 2008

This was good, but I did make the modifications suggested by other reviews. I substituted 1/2 tsp dried dill in place of 1 Tbsp fresh, I used much less lemon juice, I salted the fish first, and added heavy cream to the sauce because it was too thick, but you could use milk too, I just had the cream on hand at the time. My cream cheese did curdle, but I whipped it with a wisk when I added the cream and it was fine. My husband liked it and he isn't a fan of tilapia.

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m.alliston

	Cooking Level: Intermediate Living In: Gulfport, Mississippi, USA
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Reviewed: Dec. 7, 2007

This was an easy dish to make and it tastes great! I have a household of picky eaters and everyone enjoyed this dish.

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RACHELLE

	Cooking Level: Intermediate Home Town: Henderson, Nevada, USA
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Reviewed: Dec. 6, 2007

My family loved this... but I gave it only 4 stars because I changed it quite a bit. First, I breaded the fish with a mixture of bread crumbs, dill, and garlic. Then fried the fish in olive oil. To make the sauce, I used a little less lemon like other reviewers, but added some milk to thin the sauce a bit. I also added some chopped onion to give the sauce a kick. All in all, very tasty.

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MEGANLK


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Reviewed: Nov. 26, 2007

This was AMAZINGLY good. My modifications: NO butter only olive oil Used sour cream instead of cream cheese. dried dill not fresh because it was what I had on hand. During the last 5 minutes I turned up my oven to give the fish some crisp edges because I like it that way. It really did take only 30 minutes.

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Cal


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Reviewed: Nov. 21, 2007

Although the fish was wonderful - the sauce was way too lemony - almost uneatable. I would suggest maybe one tablespoon of lemon and definitely add some seasoning to the cream cheese - perhaps choose an herb cheese.

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WICHGIRL


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Reviewed: Nov. 4, 2007

good flavor. cream cheese was a little over powering for the simple fish. next time i'll add half cream chhese and half cream with slightly less lemon. made with plain jasmine rice to absorb some of the sauce- it's flavor was very strong.

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malirnancy

	Cooking Level: Expert
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Reviewed: Oct. 7, 2007

I never cooked tilapia before, and tried this recipe. It turned out AWESOME! I served it with rice, brocolli and hollandaise sauce (instead of the sauce with the recipe) and it was delicious!

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silverbullet71


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Reviewed: Oct. 3, 2007

The seasoning is delicious, I loved the sauce, but John hated it.

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Reviewer:

larkknot


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Reviewed: Sep. 20, 2007

Its really good. I rated 4 star bcaz i added whipping cream in sauce, otherwise it was so thick. And due to other reviews i also put half of the lemon juice.

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Reviewer:

diya

	Living In: Frederick, Maryland, USA
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Reviewed: Sep. 19, 2007

Really, really lemony. In fact the lemon overpowered all other tastes. I would definitely make again but I would cut the lemon. Only need 1 1/2 tbs or so for drizzling on the fish and definitely need less in the sauce. But simple, easy and tasty.

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Reviewer:

jeninma


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Reviewed: Jul. 2, 2007

THE FISH WAS EXCELLENT BUT I didn't like the sauce.I FOLLOWED THE RECIPE EXACTLY, AND IT WAS TOO LEMONY AND THE CREAM CHEESE CURDLED.

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Reviewer:

twila

	Cooking Level: Intermediate Living In: Indiana, Pennsylvania, USA
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Reviewed: May 9, 2007

The tilapia part was very good, although I would add some salt next time. the sauce was awful-way too much lemon juice. I ended up melting butter and adding only a small amount of the recipe sauce which was okay. I would make again, but need to come up with a better sauce.

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Reviewer:

imadavis

	Cooking Level: Expert Living In: Hudson, Florida, USA
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