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Raspberry Tilapia
SUBMITTED BY:
Darlene
"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."
RECIPE RATING:
Read Reviews
(58)
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PREP TIME
15 Min
COOK TIME
25 Min
READY IN
40 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
4 (4 ounce) fillets tilapia (bream)
1/4 cup olive oil
1/4 cup raspberry vinegar
1/4 cup honey
1 teaspoon yellow mustard
1/2 teaspoon dried dill weed
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DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease a 11x7 inch baking dish.
In a mixing bowl, whisk together the olive oil, raspberry vinegar, honey, mustard and dill weed.
Arrange the tilapia filets in a single layer in the prepared baking dish. Pour mixture over the fish filets, coating the filets evenly.
Bake in a preheated oven, uncovered for 20 minutes or until fish is flaky with a fork.
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REVIEWS
Reviewed on Mar. 10, 2003 by CGK24
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CGK24
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.
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16 users found this review helpful
First impression it needs salt. I guess I would salt the fish on both side before putting in...
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Reviewed on Sep. 3, 2003 by
GINAH1
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GINAH1
Sep. 3, 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.
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12 users found this review helpful
One of the previous reviewers of this recipe suggested subbing in two tsp of dijon mustard for...
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Reviewed on Sep. 24, 2003 by THE SEASONED CHEF
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THE SEASONED CHEF
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.
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11 users found this review helpful
I am personal chef and wanted to try this once before I made it for my clientele. Something...
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Reviewed on Jun. 23, 2004 by MURDOCK352
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MURDOCK352
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!!!
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8 users found this review helpful
This was my first time making this dish, but I followed the advice of other posts and made...
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Reviewed on Apr. 16, 2003 by GREENBERG_JAY
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GREENBERG_JAY
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.
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7 users found this review helpful
This was the first time my wife and I had ever cooked fish. By the end of the meal (which...
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Reviewed on Nov. 3, 2003 by MADLUV4218
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MADLUV4218
Nov. 3, 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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6 users found this review helpful
Very tasty! The fish is very moist. I use dijon mustard and add less honey because it is a...
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Reviewed on Mar. 18, 2003 by SAMX
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SAMX
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!
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5 users found this review helpful
My boyfriend and I are fish lovers already, and we loved this. I made a couple of...
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Reviewed on Jun. 5, 2005 by SBC1023
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SBC1023
Jun. 5, 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!
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3 users found this review helpful
I made this as one of the "freezer meals" I make for my parents. I used a soy-ginger...
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Reviewed on Aug. 2, 2003 by RICKILEIGH
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RICKILEIGH
Aug. 2, 2003
Light with a sweet touch. Kids even ate it!
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2 users found this review helpful
Light with a sweet touch. Kids even ate it!
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Reviewed on Aug. 1, 2003 by ncoller
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ncoller
Aug. 1, 2003
This was the worst recipe of anything I have ever made from this website. I could barely stand the smell of this cooking but thought i'd try. One bite was enough for me. Vinegar and fish...just wasn't a good combo
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2 users found this review helpful
This was the worst recipe of anything I have ever made from this website. I could barely...
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