Reviewed: Mar. 29, 2007

A little too zesty for me! Definitely great for someone who doesn't like a fishy taste.

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Reviewed: Mar. 1, 2007

Really enjoyed this recipe. I used shitake mushrooms that I had on hand. Poured the rehydrating liquid in the pan with the mushrooms. I also wilted in some fresh spinach at the very last. Served with wild rice blend and and apple for a very quick, delicious meal.

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burnscreek

Cooking Level: Intermediate

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Reviewed: Feb. 23, 2007

Very good. I used canned mushrooms instead though. It tastes just like it sounds...like lemon zesty mushrooms.

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Kristen

Living In: Corpus Christi, Texas, USA

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Reviewed: Aug. 6, 2006

I tried this recipe this evening and it was a SMASH!! My husband came in for a taste and finished a whole tilapia in a few minutes. I will definitely make this dish again.

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Ty

Cooking Level: Intermediate

Home Town: Norfolk, Virginia, USA

Living In: Glen Burnie, Maryland, USA

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Reviewed: Apr. 21, 2005

I love tilapia, I love porcini mushrooms, but this was not a good combination. The soft texture of the mushrooms and the fish turned me off. I read the other reviews prior to cooking, cut down the lime, and didn't even use any lemon zest, but I still thought the citrus was too strong and disagreed with the woody mushroom flavor.

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SBorodko

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

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Reviewed: Jan. 29, 2005

I was a bit disappointed with this, but it's worth another try. I found it to be way too "zesty" so I would cut the lemon and lime in half (at least!) I ended up having to add more butter to offset the sour taste. The porcini mushrooms weren't that great for me, but I think any type of mushroom would work well. In all, it was very quick to make, and it's a very healthy dish!!

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MOLNARJL

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Reviewed: Oct. 12, 2004

I thought this recipe was good but it could've used a little less lemon & lime flavoring. I would have used 1 lime instead of 2.

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ANGEL23BABY

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Reviewed: Sep. 29, 2004

Great flavor when made with baby portabellos, too!

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ZONIGUANA

Cooking Level: Expert

Home Town: Wiesbaden, Hessen, Germany

Living In: Barrington, New Hampshire, USA

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Reviewed: May 15, 2004

What a perfect meal for a 90+ degree day! Light and refreshing. I used regular button mushrooms instead of porcini. Next time, I am going to add white wine and capers to the butter, lemon, lime sauce. Just for a little kick. I may also double the "sauce" since my fiance was practically licking his plate to get every last drop!

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KOALAGIRL

Cooking Level: Expert

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Apr. 16, 2004

I don't know what it was... normally I love tilapia....

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KELILAH

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Reviewed: Mar. 2, 2004

We didn't like this much at all. The fish was way too fishy for our liking, and the rehydrated mushrooms were slimey and unpleasant. The lemon and lime flavors worked well, but if I made this again it would be with something like cod, and I would use regular mushrooms.

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Caroline C

Cooking Level: Expert

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Reviewed: Feb. 26, 2004

This is the best recipe I've found for tilapia. I used plain old mushrooms and lots more green onion. My husband really liked it. I'm having it for guests who haven't tasted this fish yet. A keeper!

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DSGOOD 33

Cooking Level: Intermediate

Home Town: Burns, Oregon, USA

Living In: Seaside, Oregon, USA

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Reviewed: Feb. 20, 2004

I made a few changes based on other reviews. What resulted was very good. I used white mushrooms, cut the lime juice in half, and seasoned with Emeril's Essence. One comment about suggested cooking time. This fish cooks very fast and is easy to overcook. The suggested cooking time is to long.

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Toje

Cooking Level: Expert

Home Town: Fillmore, Utah, USA

Living In: Providence, Utah, USA

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Reviewed: Feb. 18, 2004

Very good! I substituted about 2 cups fresh portobella mushrooms for the dried porcini, and shallots for the scallions (just because these were the ingredients I had on hand). I cooked this in a large frying pan with a cover, so after the first side of the fish was done, I flipped it over, dumped the mushrooms in, and then put the cover on. This kind of steamed it all. IMO, this recipe only makes 2 servings, though.

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KBURIE

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Reviewed: Feb. 18, 2004

Great recipe. I used portobello mushrooms instead and it came out great. Thanks!

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XIUZOLLI

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Reviewed: Feb. 13, 2004

My husband curled his nose up when I decided to add fish to our diet. He was very pleasantly surprised. Even the kids really liked it. I can guarentee this will show up on the table again.

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ELIZABETH A. BRYSON

Cooking Level: Expert

Home Town: Louisville, Kentucky, USA

Living In: Tampa, Florida, USA

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Reviewed: Feb. 13, 2004

Really good, quick and easy. Like others I made changes based upon what I had on hand. What I did: Sauteed green onions with a box of fresh sliced white mushrooms in 1 1/2 T Magarine and set aside. Used 4 defrosted tilapia fillets (from Sam's Club)1 1/2 T more of margarine, salted, peppered, zest per recipe, but used 1/4 c bottled lime juice. Added mushrooms back in after turning fish. Served with garlic butter rice (Uncle Ben's!) and fresh brussel sprouts. YUM!

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KSKEMP

Cooking Level: Expert

Home Town: Dubuque, Iowa, USA

Living In: Huntsville, Alabama, USA

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Reviewed: Feb. 13, 2004

Liking all the ingredients in this recipe, I thought it would be really good. Instead it was just good. Nothing very exciting, but it was easy and quick to make.

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DECAR48

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Reviewed: Nov. 14, 2003

In a word INCREDIABLE!!! I made only a few changes, I decreased the lime from two to one, I used fresh mushrooms, and I added Emeril's Original Essence. It was awesome. I will make this again often. My family loved it. Thanks for this wonderful recipe.

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Tutu

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Reviewed: Oct. 21, 2003

Based on all the rave reviews, I was really shocked and disappointed at how this dish turned out. My husband and I followed all the directions except we did not have scallions, but scallions would not have saved this dish. This dish is just *way* too sour! It was unedible. Even after we tried to "fix" it, it still tasted like Key Lime Fish. So unless you really, really love lime, use maybe 1/4 the amount of lime juice that is specified in the recipe. You can always add more if it's not enough for your taste.

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AMPHORAS

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Zesty Tilapia with Mushrooms

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