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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jeninma

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Reviewed: Jun. 28, 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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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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imadavis

Cooking Level: Expert

Living In: Hudson, Florida, USA

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Reviewed: Apr. 3, 2007

This was suberb! Instead of microwave, I used a small saucepan on the stove. Next time, I'll use less lemon juice for a richer cream cheese taste vs the lemon. Excellent & a keeper! Thank you!

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Tibia

Cooking Level: Expert

Home Town: Fountain Inn, South Carolina, USA

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Reviewed: Mar. 20, 2007

The fish from this recipe was ok but the sauce was terrible it tasted like nothing more than cream cheese and lemon juice and was not what I would consider creamy. Very disappointing i will stick to the parmesan tilapia recipe from this site!

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ZOPOOH

Cooking Level: Intermediate

Home Town: Portsmouth, Virginia, USA

Living In: Chesapeake, Virginia, USA

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Reviewed: Mar. 14, 2007

Just so-so. I love talapia, and eat it at least once a week. This recipe, for me is not worth making again. There is so much more we can do with the ingredients.

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soflacatlady

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

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Reviewed: Feb. 21, 2007

My daughters were a little skeptical of the sauce, but after tasting it they cleaned their plates. I used about 1/2 tablespoon of dry dill weed instead of fresh in the sauce.

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annette

Cooking Level: Expert

Home Town: Little Rock, Arkansas, USA

Living In: Malvern, Arkansas, USA

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Reviewed: Jan. 26, 2007

The sauce was both bitter and tart. We scraped it off, but there was so much lemon baked into the fish that it was still too tart to eat. Maybe it would be good with WAY less lemon.

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cnkmorey

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Reviewed: Jan. 8, 2007

very good!! i will definitely make this again but will add more cream cheese to the sauce to make it less tart. i will also omit the dill as my kids picked it off anyway. thanks

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Reviewer:

michelle1836

Cooking Level: Beginning

Home Town: North Woodmere, New York, USA

Living In: Sykesville, Maryland, USA

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Reviewed: Jan. 3, 2007

This recipe is easy to make and delicious too. I ate mine without the sauce with brown rice and vegetables. Very Tasty

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Peggy

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Reviewed: Nov. 7, 2006

A yummy dilly dish. Very good!

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Reviewer:

Paula

Cooking Level: Intermediate

Home Town: Annapolis, Maryland, USA

Living In: Frederick, Maryland, USA

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Reviewed: Nov. 1, 2006

My children don't usuallly like fish but they goobled this up.

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Amelia Grace

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Reviewed: Oct. 26, 2006

My first attempt at making fish, and it was very good. I used Mrs. Dash in place of the lemon pepper. There was just enough lemon flavor, but not too overpowering. I'll make it again.

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Mrs. Laff.

Cooking Level: Intermediate

Living In: Akron, Ohio, USA

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Reviewed: Sep. 6, 2006

Microwave cream cheese only 17 secounds. Cook Fish 25 min. Go easy on the lemon juice in sauce. Make extra sauce. Left out lemon pepper. Substitute 1/2 tsp dry dill for every tblsp of fresh dill. Use butter instead of Margarine.

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Alicia - Dylan & Carson's Mom

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Reviewed: Sep. 6, 2006

The sauce turned out runny and very bitter. Use less lemon juice.

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Matt T

Cooking Level: Intermediate

Living In: Slippery Rock, Pennsylvania, USA

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Reviewed: Aug. 23, 2006

The fish itself was very good. Used real butter and dried dill (a little less than half the amount of the fresh listed). The sauce, however...I love creamy sauce and this was much too tart with only barely half the lemon juice called for (and again, less than half amount dried dill) and triple the cream cheese. I made a tarter-type sauce for the fish and that was much better. If you do like the sauce, be aware that, as listed, it only makes a very small amount.

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