Raspberry Tilapia

Raspberry Tilapia

115

"Tilapia, which is a farm raised fish, can make even the non fish lover take notice. Great sweet taste and no fishy smell! Best of all it's on your table in 40 minutes."
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Ingredients

40 m servings 305 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 305 kcal
  • 15%
  • Fat:
  • 15 g
  • 23%
  • Carbs:
  • 19.7g
  • 6%
  • Protein:
  • 23.1 g
  • 46%
  • Cholesterol:
  • 41 mg
  • 14%
  • Sodium:
  • 77 mg
  • 3%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 11x7 inch baking dish.
  2. In a mixing bowl, whisk together the olive oil, raspberry vinegar, honey, mustard and dill weed.
  3. Arrange the tilapia filets in a single layer in the prepared baking dish. Pour mixture over the fish filets, coating the filets evenly.
  4. Bake in a preheated oven, uncovered for 20 minutes or until fish is flaky with a fork.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

115
  1. 160 Ratings

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Most helpful positive review

This was my first time making this dish, but I followed the advice of other posts and made some changes. I lightly seasoned both sides of the fillets with Lawry's salt. Instead of raspberry vi...

Most helpful critical review

I am personal chef and wanted to try this once before I made it for my clientele. Something is not quite there with the combination of ingredients, it may be that it is too sweet for this type ...

This was my first time making this dish, but I followed the advice of other posts and made some changes. I lightly seasoned both sides of the fillets with Lawry's salt. Instead of raspberry vi...

I am personal chef and wanted to try this once before I made it for my clientele. Something is not quite there with the combination of ingredients, it may be that it is too sweet for this type ...

First impression it needs salt. I guess I would salt the fish on both side before putting in the pan. Also I only had extra virgin olive oil in the house (it overpowered the flavors). I would al...

This was the first time my wife and I had ever cooked fish. By the end of the meal (which took almost no time to prepare), we had already added it to our list of fast, healthy favorites. I don...

One of the previous reviewers of this recipe suggested subbing in two tsp of dijon mustard for the one tsp of yellow mustard-this worked out wonderfully! Thanks for the great suggestion.

My boyfriend and I are fish lovers already, and we loved this. I made a couple of substitutions, because of what I happened to have around: I used a spicy honey mustard instead of the yellow mu...

I made this as one of the "freezer meals" I make for my parents. I used a soy-ginger vinegrette instead of the raspberry vinegar mixture. I put everything together in an aluminium foil pan, co...

Very tasty! The fish is very moist. I use dijon mustard and add less honey because it is a little sweet.

I cook Tilapia quite often. This recipe was to sweet and just had an overall bad flavor, I will stay with my lemon pepper and dill weed, really brings out the flavor instead of covering it up..