Reviewed: Sep. 3, 2008

This recipe was delicious. I made it with sea bass, which was just as good, but also needed to cut back quite a bit on the lemon juice in the cream cheese...1-2T would've been plenty. Five tablespoons was way too sour. Very tasty otherwise!

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JJ

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Reviewed: Aug. 26, 2008

I was skeptical about this... but it was SOOO good! The sauce is so yummy!! Go easy on the lemon, as previously suggested.

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MaddieLC

Cooking Level: Intermediate

Living In: Omaha, Nebraska, USA

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Reviewed: Jul. 13, 2008

LOVED IT!! Bursting with flavor! I only used half of the lemon juice called for in the sauce and I thought it was great. We felt like we were dining at a restaurant. It was so easy and delicious. This will be a regular meal for us!!

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ElizabethW

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Reviewed: Jun. 12, 2008

This recipe has potential but the cream sauce is way, way, way too sour! I think that the cream sauce needs no lemon juice at all as there is enough in the marinade. Next time I make it I will try it that, way hopefully it will be better.

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BusyBusyMom

Cooking Level: Intermediate

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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

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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

Cooking Level: Expert

Home Town: Merrimack, New Hampshire, USA

Living In: Camp Hill, Pennsylvania, USA

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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

Living In: Victoria, British Columbia, Canada

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Reviewed: Feb. 26, 2008

I did not care for this recipe. 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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larkknot

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Tilapia with Creamy Sauce

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