Reviewed: Mar. 13, 2013

Scampi is my favorite, so I think I had my hopes too high to begin with...but it was ok.

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JWil11

Home Town: Charleston, South Carolina, USA

Reviewed: Feb. 26, 2013

This turned out really good for me.

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OolyndeoO

Cooking Level: Intermediate

Home Town: Houma, Louisiana, USA

Reviewed: Feb. 26, 2013

Thanks for sharing, I was kind of weary about how it would taste or come out because of the simplicity. I'm glad I gave it try anyways because it was so delicious! The whole family gave it thumbs up! Simple and yummy!

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ThaiMex

Cooking Level: Intermediate

Reviewed: Feb. 22, 2013

I used margarine instead and I don't know if that is why it came out a little salty, but it was great because I had white rice as a side. Also instead of using cooking spray I used some of that butter that the recipe calls for on the baking pan. I cooked for 25 mins as well not the full 40 mins. I did double the fish and it came out fine by doubling the ingredients.

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gumbozo

Reviewed: Feb. 6, 2013

Will not repeat. I will stick with my Mom's shrimp scampi recipe, and fix tilapia on other ways. The cooking time is definitely too long; I added the extra shrimp as one reviewer recommended and that was the best part. I cooked it at 400 for about 15-20 minutes. I can't imagine cooking the tilapia for 40 minutes!

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Reviewer:

Lisa

Reviewed: Jan. 8, 2013

We really enjoyed this recipe! I also sprinkled some McCormick's Vegetable dash, some onion powder and garlic powder. We are really big on seasonings! It was really yummy!

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kmf

Cooking Level: Intermediate

Reviewed: Dec. 13, 2012

I loved this. I wanted something a little different to do with tilapia that wasn't labor-intensive. This was perfect and delicious! I suggest serving with a good roll to sop up extra sauce and some roasted veggies. Thanks, will definitely make this again!

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Reviewer:

Lauren

Cooking Level: Expert

Home Town: Huntingdon Valley, Pennsylvania, USA

Living In: Abington, Pennsylvania, USA

Reviewed: Dec. 10, 2012

Enjoyed it. I used more tilapia than the recipe called for and eyeballed the measuraments, but it was really good and so easy when fish was all I had on hand. I will definetly make this again.

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Deseree

Reviewed: Oct. 16, 2012

I made this recipe (altered slightly) for dinner last night. This was a decent place to start. I rubbed the tilapia with lemon pepper on both sides and placed into a greased baking dish. I took half a stick of butter and melted it and then added about 4 TBSP of lemon juice. I added about 1 teaspoon of salt, a teaspoon of parsely (for color), and about 1/2 a TBSP of garlic powder. 8 TBSP or cloves of garlic would have been WAAAYYY too much! I poured this on top of the fish. I also only cooked the fish for between 15 to 20 minutes at 400 until it flaked and did not flip it. I did baste it with the butter sauce about halfway through cooking. You do NOT want to flip tilapia as it cooks because it is a delicate white fish and WILL wall apart easily. Cooking it for 40 minutes WILL dry it out! DO NOT DO THIS!!! With the changed I made this recipe was 5 stars, as written the best I could give it was a 3 (being generous!).

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princessfaith82

Cooking Level: Intermediate

Living In: Ashland, Virginia, USA

Reviewed: Sep. 13, 2012

I started by halving the recipe but only used 1/4 c butter, as per other reviewers. Also went with 30 minutes at 350 and didn't flip the fish, though I did baste after 20 minutes. Skipped the parsley but did put on some paprika before cooking. also used minced garlic instead of halved. turned out great, it's a keeper. will use wine in the broth next time.

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