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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What a wonderful recipe for tilapia. I varied it slightly by reducing the amount of lime...