Reviewed: Oct. 20, 2008

I admit I am a picky fish-eater...however the mix of flavors in this recipe just didn't work for me. We didn't finish our meals and I wouldn't make this again.

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ams

	Cooking Level: Intermediate
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Reviewed: Oct. 12, 2008

We had this for dinner last night and it was awesome! My husband prefers his fish spicy, but even he admitted that he liked this. I did use olive oil instead of butter. I served this with an almond rice pilaf, which soaked up the extra sauce wonderfully. Can't wait to have this again.

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MMOH

	Cooking Level: Intermediate Home Town: Blacksburg, Virginia, USA Living In: Fort Stewart, Georgia, USA
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Reviewed: Jun. 1, 2008

This was good. YOU NEED TO DOUBLE THE SAUCE RECIPE~I didn't. The bites that had the sauce richly drizzled on them were really good! I used Olive oil instead of butter.

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FF5

	Cooking Level: Intermediate Home Town: Catasauqua, Pennsylvania, USA Living In: Corona, California, USA
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Reviewed: May 19, 2008

Okay this recipe is AMAZING! Simply delicious! We loved it so much I made it two nights in a row! I used NO butter, and it still turned out wonderful--and low fat (I'm on weight watchers). So far I've tried it on Tilapia and Salmon ... and can't wait to try it on chicken and shrimp! It's so easy to make, and just simply divine! Def. a new base recipe in my kitchen!!!!! A must try!!

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misscait21

	Cooking Level: Intermediate Home Town: Titusville, Pennsylvania, USA Living In: Erie, Pennsylvania, USA
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Reviewed: May 10, 2008

I really like this recipe! It's easy and delicious. Like others mentioned, I use olive oil instead of butter, and I also use dried tarragon.

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Jolie


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Reviewed: May 1, 2008

It was all right but the sauce was too thin

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Debra Hodges

	Cooking Level: Intermediate Home Town: Shenandoah, Iowa, USA Living In: Roswell, New Mexico, USA
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Reviewed: Mar. 21, 2008

Yep this was really good and easy... very healthy!

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Heather OQuinn


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Reviewed: Mar. 20, 2008

My husband wasn't real fond of this one. While I did make one substitution (red wine vinegar for raspberry) the overall flavor left us both a bit wanting. I think next time I might through some chopped nuts into the glaze mix since it seems tilapia really picks up nutty flavors well. I would also add more lemo juice (not from concentrate.) Not bad, but don't know if I'll go out of my way to make it again since the flavor was a bit bland.

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BardGabbard

	Cooking Level: Intermediate Home Town: New Haven, Indiana, USA Living In: Avondale, Pennsylvania, USA
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Reviewed: Feb. 17, 2008

Yummy! My hubby even called this one a "keeper." I doubled the sauce as others had suggested to serve on top of the fish after cooking. I also used the sauce on a veggie-pasta salad with feta cheese. Definitely a wonderful, quick and easy meal!

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Meg

	Cooking Level: Intermediate Home Town: Suffolk, Virginia, USA Living In: Portsmouth, Virginia, USA
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Reviewed: Nov. 3, 2007

Very good meal that is served in less than 30 minutes. I maid only one modification to this recipe. I doubled the sauce,except for honey used original amount. We found that to be a good balance of sweet and tangy. Enjoy as are family did.

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DOLPHINROB13

	Cooking Level: Expert Home Town: Miami, Florida, USA Living In: Fort Lauderdale, Florida, USA
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Reviewed: Sep. 18, 2007

Fabulous! My only suggestion is to make extra dressing and drizzle it on again, once it is served onto the plate. The dressing is delicious. Very simple to make. I used rice vinegar and strawberry jam in place of the rasberry vinegar.

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sweetstart


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Reviewed: Aug. 16, 2007

this was not very good at all. the flavors of the marinade simply didn't compliment the fish in my opinion. definately will not try this again.

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sylvaere

	Cooking Level: Intermediate Living In: Swansea, Massachusetts, USA
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Reviewed: Jan. 19, 2007

I found this recipe to be bland. I followed the suggestions of others and doubled the sauce. Unfortunately, it still tasted like plain fish. I will not make this again.

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SHARPSCISSORS


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Reviewed: Nov. 10, 2006

Definitely an excellent starter fish recipe. I'm not a big fish fan but I will be cooking this again. I agree olive oil could be easily substituted. I don't think making more sauce is necessary, the flavors baked right into the fish and was incredible.

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sweetnuts


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Reviewed: May 2, 2006

Ehh. This was just ok. The addition of fresh tarragon is a nice touch, but perhaps the dressing itself needed less 'sweet' and more 'tangy' for tilapia. Might try this again with adjustments..... thanks!

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Nicolette

	Cooking Level: Intermediate
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Reviewed: Mar. 29, 2006

A good recipe for a mild fish. I only broiled three fillets of tilapia yet kept the sauce ingredients as is. If you have more fish, absolutely double the sauce.

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