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Tilapia with Purple Potato Crust and Chive Rosemary Oil
Recipe courtesy Giada De Laurentiis Show: Everyday Italian Episode: Fun with Food Overall User Rating: 
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Hmmm
07/15/2008 at 02:41pm
User: Adriana from Fort Myers, FL User Rating:
Delicioso!!
Easy to make and tastes yummy
06/29/2008 at 07:52pm
User: Anonymous User Rating:
Its so easy to make and is so delicious
THIS RECIPE IS WRONG!
06/18/2008 at 08:55pm
User: Dee from Fallbrook, CA User Rating:
I haven't made it yet- but. It says 10 minutes cook time- yet-she writes in the body of the recipe 15 to 17 minutes cook time for the fish. If you cook Tilapia for 15-17 minutes you will have shoe leather.
Unique
06/11/2008 at 04:14pm
User: Samantha from Colorado Springs, CO User Rating:
Purple Potatos are really hard to find. I used sweet potatoes, and it was good. The only thing I didn't like was all the oil. Next time I'm going to cut back. When it came out of the oven it was beautiful, rustic elegance!
Awsome Dish!!
05/28/2008 at 08:17pm
User: Meredith from Milwaukee, WI User Rating:
Great Flavor and Fast!!
delicious
05/18/2008 at 08:01pm
User: Anonymous User Rating:
A Delicious dish, with intense rosemary flavor that compliments the Tilapia very well.
not my fave
05/10/2008 at 02:18pm
User: P from Superior, CO User Rating:
Tilapia is a thin fish so I think the cooking time was too long. I tried to slice the potatoes very thinly but they still didn't get cooked properly. I think I might par boil the potatoes first and they layer them on before I cook them. I used a bit of mayo as "glue". But probably won't make it again as my family didn't really care for it.
Easy Elegance!
05/06/2008 at 10:12am
User: Nausheen from Katy, TX User Rating:
I first tried this recipe with small red potatoes since I couldn't find Purple potatoes in my area, the results were delicious!Its easy, one trick:before sliding the fish to the pan flip it over on your fish turner/flipper to easily slide the potatoed fish to the pan without disturbing the design. you can make this for an elegant dinner, where guests are guaranteed to be impressed! thanks Giada!
Great delicious take on tilapia!
04/16/2008 at 10:54pm
User: Pam from Minnetonka, MN User Rating:
This dish is a wonderful addition to my favorite recipes. It is flavorful, presents beautifully, and works well for a regular dinner or an evening with guests. The chive and rosemary oil topping added such a wonderful touch to this dish. I used red potatoes (couldn't find purple at my grocer) and it tasted fantastic. I did also leave the fish in the skillet on the stovetop for about 3 minutes before transfering to the oven so the potatoes did have a slight brown edge on them. I had additional potatoes that I had sliced (1 potato thinly sliced easily covered two fillets) so I sauteed and brown them in the same skillet after I had plated the fish. My husband and I loved them! Thanks again Giada, your recipes NEVER disappoint me!
Yummy
04/13/2008 at 02:08pm
User: Anonymous User Rating:
Tilapia is now my husband's favorite fish!
yukon gold potatoes
04/07/2008 at 05:33pm
User: Anonymous User Rating:
Went to Whole Foods, Fresh Market, and Publix--no purple potatoes to be found. The manager at Whole Foods suggested yukon golds. The fish turned out quite tasty and was very easy to make. The hardest part was flipping the fish into the skillet upside down without the potatoes coming loose.
First Time
04/06/2008 at 07:43pm
User: Maria from Napa, CA User Rating:
This was the first recipe that i did from the Foodnetwork. It was also the first time i made a meal for the family. Everything tasted great, it was easy to make and looked wonderful. I will make it again for sure. =]
Simple and Elegant
03/26/2008 at 02:47pm
User: Elizabeth from Pittsburgh, PA User Rating:
Great looking dish; it looked simply AMAZING. The flavor was great too, but it was way too oily. I would cut down on the oil and butter used in the pan next time. In addition, my potatoes didn't crisp up very nicely. I would maybe let the fish cook on the stove for a few minutes before I transfer it to the oven in order to let the potatoes cook. Overall though, a great recipe. Everyone loved it, I'm just thinking of ways to make it PERFECT!
Easy and fabulous!
03/25/2008 at 01:24pm
User: Leslie from Newberry, FL User Rating:
My husband and I absolutely loved this tilapia recipe! It was very flavorful and delicious!
You have to try this recipe
03/24/2008 at 08:54pm
User: Brooke from phoenix, AZ User Rating:
This was absolutely excellent and elegant. I used red new potatoes and it turned out great. If you dont want the extra oil from the chive oil, sprinkle just the chives/rosemary over it. I made it both ways and it was equally as good either way. This recipe is a definate keeper.
Easy and Delicious
03/23/2008 at 10:06pm
User: Jen from Los Angeles, CA User Rating:
This turned out wonderfully. I used green onions instead of chives and it was still delicious! You must try this! By the way, do make sure that you use a mandoline for the potatoes.
Tasty but difficult
03/22/2008 at 07:49pm
User: Anonymous User Rating:
This is the first time I have been disappointed in a Giada recipe. The fish was tasty but the potatoes were soggy. I had 1mm red skin slices. Does anyone know what I did wrong? Would the pan make a difference? I used stainless steel. Maybe an iron skillet would have given a better result. The potatoes clung to the fish well for turning into the pan. Help!!
Tilapia never tasted this WOW!
03/20/2008 at 10:34am
User: Leticia from Newmarket, NH User Rating:
I didn't know that I could cook a dish that tasted so much like something you would eat at a nice restaurant. It wasn't difficult but you definitely need a mandoline.My husband's reaction was Wow...wow..WOW!!! Thank you Giada
Quick and delicious
03/17/2008 at 10:15pm
User: Alice from University Park, MD User Rating:
This has a wonderful flavor - not too strong, but the herbs are a perfect blend. I made this on a school night, it is fast and simple to make and it was a big hit. This one is in the recipe drawer to be used again.
Yummy
03/16/2008 at 06:41pm
User: tracie from celebration, FL User Rating:
Used red potato as well but the family loved it. Didn't take the advise of other reviewers and was too salty. So I will go lighter on the salt next time. Also my potato's weren't as crunchy as they would have liked them but that was my fault. Overall flavor was just YUMMY! Its a keeper!
yummy!
03/12/2008 at 01:03pm
User: Anonymous User Rating:
The taste was wonderful! However, keeping the potatos on the fillets was quite tricky and nearly impossible. I used fingerling potatoes, which were divine! My 8 year old loved this dish! I don't think the chive oil is necessary - it only adds fat and the fish/potato dish is already very flavorful. Because of the difficulty in keeping the potatoes on the fish, I think I will just layer the tater slices in the hot pan 1st and then place the filets on top of them.
Very Tasty!
03/11/2008 at 09:51pm
User: Erica from Jax, FL User Rating:
The only thing I would change would be to put less extra virgin olive oil in the "chive oil".. Seemed like a little much. Other than that, it was great and the hubby liked it too.
Great dinner to make and ordinary night special!
03/10/2008 at 11:13pm
User: Dana from Santa monica, CA User Rating:
The prep time was very short and the fish tasted great. I took the potato slices that didn't fit on the fish and broiled them. They came out more crisp than the potatoes that were on the fish. It was a great addition! Yummy!
Nice recipe
03/10/2008 at 07:45pm
User: Anonymous User Rating:
I'm not much of a cook but saw this on TV & thought it looked yummy & easy. I'm lucky to have found the purple potatoes... the flavor of the oil with chives & rosemary was excellent. I'll definately be making this one again.
Super simple and delish
03/04/2008 at 11:10am
User: Anonymous User Rating:
This dish was really simple with a gourmet feel. It didn't take long at all. I used a regular potato and I made sure it was sliced thin with a grater. I did add some lemon garlic salt and paprika to the fish as well as fresh ground Pepper. I seasoned the potatoes with pepper and seasoning salt. After I took the fish out of the oven I let them rest a few min and they came out of the pan beautifully. For the Olive oil I added onions and green peppers as well as chives. I will make this again and again.
Delicious
03/03/2008 at 07:02pm
User: Anonymous User Rating:
This tilapia dish is a staple in my weekly dinners now. I too couldn't find purple potatoes and I live in NY! Anyway, I salted one side of fish and then used a mandoline to slice (small red potatoes) to thinnest possible and this helped them stick to the fish. I also pressed down on the shingled potatoes when I was done laying them onto fish. Only question I have is, how long do you keep them in the frypan on stovetop? Before you transfer them into the oven? The potato didn't ever really stay crispy, not sure if they are supposed to be crispy.
Fantastic!
03/02/2008 at 08:32am
User: Anonymous User Rating:
I'm normally not a big fan of tilapia, but this dish was delicious. My husband and I loved it. As mentioned by another reviewer, the trick to making the potato stick to the fish when flipping it over is to slice them really thin. I sliced them thin with a peeler because I do not own a mandoline. It totally did the trick! Also, I used small red potatoes because I've never heard or seen a purple one before...
Delicious!!
02/28/2008 at 07:31pm
User: Anonymous User Rating:
This meal was super easy and absolutely delicious! My boyfriend said it's one of his favorite meals. I've already emailed this out to multiple friends and family members. I highly recommend this dish!
Excellent
02/16/2008 at 01:39am
User: Anonymous User Rating:
It is the Lenten Season and of course no meat on Fridays. This is a wonderful recipe for our Fish Fridays. We love healthier recipes instead of the standard "fried fish". Excellent will make again!
Best Tilapia EVER!
02/04/2008 at 09:20pm
User: Ken from Newton, MA User Rating:
I've always cooked Tilapia in the past because it was healthy not because I loved the fish. This recipe changed all that. Very moist and tons of flavor. My wife and I made this recipe and it was so easy. We couldn't find the purple potatoes but subtituted with baby red bliss potatoes. I had a couple of extra potatoes so I sliced those up thin as well and seasoned with salt and pepper and placed them between the two filets in the pan. After the fish was cooked I took the filet's out and cranked the heat up to get the extra potatoes a little more brown. Wow! We made a simple arrugala side salad with lemon shallot dressing. I can see having this dish once a week!
Absolutely delicious!
01/24/2008 at 09:26pm
User: MELANIE from Wauconda, IL User Rating:
This was excellent! I used red potatoes in place of the purple. The sauce on top makes this dish...so good!
love it!
01/20/2008 at 08:28pm
User: Anonymous User Rating:
I've made this twice now and I've discovered that the secret to getting the potatoes to stick to the fish is the thickness, or rather thinness, of them. I just bought a Kyocera adjustable hand mandoline and, on the the thinnest setting, the little purple potatoes (the ones that come in the mixed bag of small potatoes) stick like glue. They were sliced paper thin and I had no issue with any of them sliding off. One tiny potato covers more than one filet. Delicious recipe!!!
problems with potato
12/27/2007 at 06:19pm
User: Anonymous User Rating:
5 stars on flavor for sure! I make the chive/rosemary sauce for many of my fish dishes now. I did not think the purple potatoes added anything. Mine were more of a gray color which seemed a bit unappetizing (unpeeled red would have looked better) and mine flew all over the pan when I flipped the fish. Even when cooking was complete, they didn't seem to stick to the fish. Maybe grating or adhering with a mustard would work.
tilapia
11/30/2007 at 05:47pm
User: Laura from Lubbock, TX User Rating:
Ok, I would love to know where on earth you find purple potatoes cause they don't sell them in Lubbock. But that's ok. I used red potatoes and they worked great. I don't know why this is an expert level dish though. I didn't have any problems making it and thought it was delicious and easy. I've never tried tilapia before but its really a great meal. I'm so glad it turned out well. You must try!!
W.O.W.
11/18/2007 at 09:12pm
User: Sara from Sierra Madre, CA User Rating:
This is my first time eating Tilapia, and wow - what a great way to start! :-) I couldn't find purple potatoes, so I used sweet potatoes/yams, and..DELICIOUS. I also only had dried herbs on hand, and it seemed to work just fine (although I added fresh Italian parsley). I will be making this dish again and again.... and I must say, the presentation is absolutely unique and gorgeous. Such an EASY recipe too, which minimal cleanup.. yay. :-) Giada never fails me. :-)
Great, even without purple potatoes
11/06/2007 at 02:25pm
User: Mark from Mansfield, OH User Rating:
I made this meal for my girlfriend and myself. I served it over flavored long grain rice. We don't like "fishy" foods, so this was a great choice, the tilapia is a mild flavor, and with the rosemary and chive oil, perfect flavor, I would recommend. Make sure you are prepped before starting. enjoy!
PERFECTION!
11/05/2007 at 05:03pm
User: Chelsye from Lake Dallas, TX User Rating:
My husband has to be the pickiest eater on the planet and he LOVED this recipe. We made herbed spaghetti squash to go with it and together, it became my new favorite meal. It's a light, healthy dish that you don't feel bad eating!!
i would make it again, but it wasn't my favorite
11/04/2007 at 07:50pm
User: kelle from springfield, MA User Rating:
i think the first issue i had with this dish was that the purple potatoes were too hard to find. I found a bag of small 1-1/2 inch potatoes in a bag of mixed types. So the bigger the purple potato, the easier it would have been. The slices were too small to stay flat on the fish. As soon as i flipped them, the potatoes went all over. i would suggest laying down the potatoes first, and then covering them with the fish. the other part of the dish i would change is the salt. GO EASY on it. In the episode, she says to season each layer, first the fish, then the potatoes. OMG way too much salt. i would salt it just once and let people add more if necessary. I definitely plan on trying this recipe again, except with a few changes.
Wow! Wow! Wow!
11/04/2007 at 07:12pm
User: Shellee from Thousand Oaks, CA User Rating:
Holy smokes!!! After watching this episode, I promptly went out to make this dish...along with the inexpensive tilapia, I also purchased for myself a ceramic hand held mandoline (like the one used in the show)~ what a great investment! The potatoes came out perfectly and this dish is AMAZING! I used the herbs we already have growing on the patio, so the whole dish was very affordable...not to mention elegant, super easy and sooooo tasty! I served the fish alongside another recipe from this episode- the roasted acorn squash with maple syrup (without the pizza part, of course)and a simple arugula salad. I was afraid it might be too starchy all together, but with the potatoes being so thin, the flavors really complimented eachother... All the different colors also lent to a very pretty presentation. Thanks Giada! This one is a winner!!!
ABSOLUTELY FANTASTIC!!!!
10/27/2007 at 07:13pm
User: Nancy from Bristol, CT User Rating:
OMG! I knew this would be a good one when I saw the show. It turned out even better than what I expected! The flavor is just wonderful and the fish was so tender and juicy. It was extremely easy to prepare. My family absolutely loved it! I could not find purple potatoes in my area so I substituted with Red Bliss. I also added 1 garlic clove (minced) to the olive oil/chive sauce. This is an impressive dish for company. This will be the dish I use for my next dinner party. Giada...I use many of your recipes but this was by far the BEST! Thank you.
This Is Great!
10/27/2007 at 03:43pm
User: Anonymous User Rating:
This recepie is great, not only healthy but delicious! I love this recepie!