Raspberry Tilapia Recipe - Allrecipes.com
Raspberry Tilapia Recipe
  • READY IN 40 mins

Raspberry Tilapia

Recipe by  

"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 Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    25 mins

    40 mins


  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.
Kitchen-Friendly View


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

Reviews More Reviews

Most Helpful Positive Review
Jun 23, 2004

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 vinegar, I used a raspberry vinaigrette, which isn't so "vinegary," for lack of a better word, but still flavorful. I also used 2 Tblsp Dijon mustard instead of yellow, and cut the olive oil in half. I didn't have any dill, so I used rosemary. I also used just a bit less than 1/4 C of honey b/c the vinaigrette is already sweetened. The result was fantasic!!!! Even my very picky kids liked it!!!

Most Helpful Critical Review
Sep 24, 2003

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 of fish. My husband and I did not care for it.

Mar 10, 2003

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 also cut the amount of oil n half. You don't need all of the oil. It is a little on the sweet side, but not bad, a little more mustard would help. Changing to Dijon or brown mustard would add the tang I am looking for. It is so easy I will try this recipe again tasting the sauce as I go along to get the right mix. Always try the original once before making any changes.

Apr 16, 2003

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't know how kids will like it as we have none, but the flavor of the fish was incredible. I recommend this for anyone who would like to make a light, fast, and healthy dish.

Sep 03, 2003

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.

Mar 18, 2003

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 mustard, and I didn't have any dill, so I used rosemary instead. I made a salad dressing to go with it: more raspberry vinegar, a little lime juice, and some plain yogurt. We had that over spinach salad, with fresh raspberries. Yummy!

Jun 05, 2005

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, covered with foil and froze it unbaked. Gave instructions to thaw overnight in regrigerator, then bake (covered) as directed. My parents RAVED about it!

Nov 03, 2003

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


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  • Calories
  • 305 kcal
  • 15%
  • Carbohydrates
  • 19.7 g
  • 6%
  • Cholesterol
  • 41 mg
  • 14%
  • Fat
  • 15 g
  • 23%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 23.1 g
  • 46%
  • Sodium
  • 77 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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