The reviewer gave this recipe 5 stars. This recipe averages a 4.24 star rating.
Reviewed: Nov. 12, 2008
This was a major hit at our house! We make this at least once a week.
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Home Town: Austin, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.24 star rating.
Reviewed: Nov. 10, 2008
Holy !!! This was amazing I couldn't belive I cooked something this fantastic. I used fresh mushroom & sauteed them I also used olive oil. would be great served over fresh spinach leaves.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.24 star rating.
Reviewed: Oct. 27, 2008
This was great. My husband is NOT a fish eater and after his first bite he said it was perfect.
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Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.24 star rating.
Reviewed: Sep. 8, 2008
so easy and delicious! i love this recipe. it's perfect for dinner guests because its really easy to make and makes a good impression.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.24 star rating.
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Reviewed: Jul. 25, 2008
Wow.. zesty is right. This was fantastic. We served with black rice and spicy green bean saute from allrecipes and a nice chardonay.
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Photo by MARYMAYBE

Cooking Level: Intermediate

Home Town: Garland, Texas, USA
Living In: Rowlett, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.24 star rating.
Reviewed: Jul. 15, 2008
This is SO tasty! I used about 5 white mushrooms instead, tasted really good.
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Photo by Miss Kitty

Cooking Level: Intermediate

Living In: Billings, Montana, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.24 star rating.
Reviewed: Jun. 25, 2008
This recipe was good!! The fish was tasty and moist. The only thing I substituted was lemon juice for the lemon zest (my family is not big on zests). I'll be making this again!
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Photo by kimz11

Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.24 star rating.
Reviewed: Jun. 14, 2008
My very picky family loves this recipe! It is fantastic- I have made without the mushrooms & I have also substituted butter with vegetable oil spread (I cant believe its not butter) and the taste is fantastic!
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Photo by shendry

Cooking Level: Beginning

Living In: Brandon, Florida, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.24 star rating.
Reviewed: Jun. 12, 2008
What a wonderful recipe for tilapia. I varied it slightly by reducing the amount of lime (after reviewing other users' comments) and did not use lemon zest since I didn't have any. Also, I sauteed the mushrooms separately in olive oil, onions, garlic and white wine, and added a couple of tablespoons of tomato sauce to the mushrooms right at the end. When the tilapia was finished (only took a few minutes on each side), I piled the mushroom mixture on top of the fish. The light tomato flavor blended really well with the light lime-flavored tilapia. Served on a bed of sauteed kale with mashed potatoes and a mushroom gravy on the side.
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Era
Photo by Era

Cooking Level: Intermediate

Home Town: Gaithersburg, Maryland, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.24 star rating.
Reviewed: Jun. 7, 2008
Overall, very good! However, our attempt at this had a bit too strong of a citrus flavor. I think that could be eliminated by specifying a quantity of lime juice, not just "juice from two limes." I think we just juiced our limes too well! :)
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Cooking Level: Intermediate

Living In: Louisville, Kentucky, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.24 star rating.
Reviewed: May 13, 2008
Excellent, easy, flavorfull recipe. Will definitely make again!
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Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.24 star rating.
Reviewed: Apr. 25, 2008
I used fresh button mushrooms. I was a little skeptical about the combination of ingredients, but it turned out a lot better than we thought!
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tkc

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.24 star rating.
Reviewed: Apr. 24, 2008
It was very moist and very good
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Photo by Allrecipes

Cooking Level: Intermediate

Home Town: Shenandoah, Iowa, USA
Living In: Roswell, New Mexico, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.24 star rating.
Reviewed: Mar. 31, 2008
This recipe was way too zesty if not paired with rice or some serious carbs. Made this exactly like the recipe said except used potabella mushrooms. Also added some crushed red pepper which helped tone down the zest a bit (but not enough). Next time I will cut out the lemon zest and not use as much lime.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.24 star rating.
Reviewed: Feb. 4, 2008
My daughter made this for our dinner tonight, it was very good! The name says it all - VERY zesty. We used fresh mushrooms and so, cooked them right at the beginning with the fish. Our small fillets cooked quite fast... maybe 3 minutes each side. She served it with roasted asperagus and red potatos. I will make this again!
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Photo by Cathy
Home Town: Ravenna, Ohio, USA
Living In: San Diego, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.24 star rating.
Reviewed: Jan. 24, 2008
I have recently prepared this dish for my wife. She just found it delicious. I served the fish with rice pilaf and asparagus for color. Highly recommend.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.24 star rating.
Reviewed: Oct. 16, 2007
Loved this but made some changes used extra virgin olive oil (evoo)instead of butter. let green onions,mushrooms evoo and Tb spoon minced garlic marinade about 20 minutes. cooked fish on one side then added mushroom mix on second side of fish, turned down the heat and covered let simmer 7 minutes. served with rice.
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Photo by summer

Cooking Level: Intermediate

Home Town: Mount Washington, Kentucky, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.24 star rating.
Photo by Michael V
Reviewed: Aug. 23, 2007
Its a very good recipe but if you you let it fry for more than 5-7 mins it will get burned so if possible try and use the timer.
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Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.24 star rating.
Reviewed: May 9, 2007
Delicious! Would not change anything in this recipe.
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Cooking Level: Expert

Home Town: Lockport, New York, USA
Living In: Jacksonville, Florida, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.24 star rating.
Reviewed: May 7, 2007
My husband is not a fish fan, but loved this recipe! We cooked it on a smoker instead of a frying pan and without butter- to reduce fat and such. I used lemon juice and lime juice(the kind in the little bottles) and put the mushrooms in an aluminum packet right beside on the smoker. It took a little longer to cook, but I think it was worth it. Next time we are adding onions and garlic to the mushrooms. The best part is my husband and son loved it so much- they are both ready for seconds! Thanks!
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