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Raspberry Tilapia

Raspberry Tilapia

  • Prep

    15 m
  • Cook

    25 m
  • Ready In

    40 m
Darlene

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.

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 305 kcal
  • 15%
  • Fat:
  • 15 g
  • 23%
  • Carbs:
  • 19.7g
  • 6%
  • Protein:
  • 23.1 g
  • 46%
  • Cholesterol:
  • 41 mg
  • 14%
  • Sodium:
  • 77 mg
  • 3%

Based on a 2,000 calorie diet

Directions

  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.
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Reviews

MURDOCK352
337

MURDOCK352

6/23/2004

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!!!

THE SEASONED CHEF
155

THE SEASONED CHEF

9/24/2003

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.

CGK24
96

CGK24

3/10/2003

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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