Top Rated Tilapia Recipes

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Manami
Found in Cooking Light Magazine, April 2007, Kate Washington. Use fresh pineapple chunks with this dish, serve with coconut rice (use light coconut milk for some water to cook) & add toasted coconut flakes; & a salad of baby greens with tossed lime dressing to round out your menu.
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BethR
From Cooking Light magazine
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Crabbycakes
You asked for it. Here it is. Thanks so much to MaMa's Supper Club. Wish we could all go there.
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s3nt4rmh3aven
I wanted to cook my family a healthy meal of fish and vegetables. I had tilapia and asparagus on hand so I decided to cook these!
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Jackie Mills, MS, RD, Cooking Light DECEMBER 2008
Plate with grapes and coleslaw for a weeknight supper.
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Chef Reg Jones
This fish dish is so easy to make and taste so good. It takes about 30 minutes to get to your table. Been a favorite with the family many, many years. My wife would never eat fish till she tried this. Now it's a fight to see who will get the last piece. Try it, you will love it. We use Tilapia all the time, but sole also is very good.
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Sal D'Amato, San Carlos, CA, Sunset JANUARY 2009
Time: 30 minutes.
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Country Woman
Find recipes for Tilapia & Veggies with Red Pepper Sauce and other Course recipes. Get all the best recipes at . Recipe directions: In a large skillet, bring wine, water, lemon juice and 1/2 teaspoon salt to a boil. Reduce heat; add tilapia. Poach, uncovered, for 5-10 minutes or until fish flakes easily with a fork, turning once. Remove and keep warm.
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jett2whit
Tilapia provides a perfect base for tangy sauces like this one with lemon & mustard.
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GaylaJ
This dish is loaded with flavor and makes a lovely, colorful presentation. You'll want to serve with plenty of rice to absorb the wonderful sauce. (Noted added 11/05/07: I like to credit original recipe sources when known, but wasn't sure about this one when I submitted the recipe. Fortunately, a reviewer pointed out that the recipe came from Cooking Light, so I searched their site-indeed, it was originally published in their September 2002 issue. Thanks to the reviewer for bringing this to my attention, and thanks to Cooking Light for developing the recipe! :) )
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