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Tilapia with Citrus Bagna Cauda Recipe

Tilapia with Citrus Bagna Cauda

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (256)

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Average Rating:

Total Reviews: 256

Showing 51-60 of 256

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  • on March 15, 2009

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    I paired this with Giada's shaved carrot and pear salad and it was delicious....perfect together.

    Only suggestion I would make is to double the sauce. It's so nice that you'll want a bit extra. Also, I didn't want to add extra calories by frying/broiling the fish so I just grilled the filets on foil with no oil. This way I didn't feel guilty about the little bit of extra sauce, which seems like it would be fattening.

    Lastly - do NOT add salt when making the sauce! As other reviewers have suggested, the anchoivies add all the saltiness necessary.

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  • on March 06, 2009

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    My favorite recipe for fish used to be Giada's Italian fish and veggie pockets, which was the first fish I actually ate and liked! This recipe is even better! I made it last night and will make it again on Sunday! I didn't use the anchovies, but seasoned the fish well with salt and pepper and it was AMAZING!

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  • on February 16, 2009

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    This is the best thing I've made in a while. When I decided to make it I didn't know what to expect, but the sauce is amazing! There is a perfect balance of saltiness and citrus. the whole meal was very simple to make but exceptional and satisfying. This recipe exceeded my expections! I will definately make this again.

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  • on January 26, 2009

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    This recipe was delicious. My very picky husband who has always professed to HATE fish, loved this recipe and has been converted. Thank you Giada

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  • on December 03, 2008

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    I thought this was so tasty! I made one substitution- a little bit of basil pesto instead of fresh basil because I didn't have it on hand.

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  • on November 19, 2008

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    This is definitly a great recipe, but I am not one for anchovies. So i changed it a little so all you people who were complaining about them here is what I did.
    Instead of the anchovies i added lemon juice as well as the orange juice and thyme. The sauce was really good that way. And to add the depth of flavor and mellow out the acidity I coated the Tilapia in Parmesan cheese and breadcrumbs. (add a little lemon juice to the egg for the coating to continue the citrus theme. So that was my anchovies less version I hope you enjoy it<3

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  • on November 12, 2008

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    This recipe is just ok in my opinion. I thought the flavors weren't really well balanced. The orange juice wasn't acidic enough for me so I squeezed some lemon into the sauce which seemed to have saved it. Tilapia is a very fool proof fish to cook that almost always comes out well and the sauce really didn't seem to add that much to the dish. It was definitely tasty, but nothing to write home about. Luckily it's a very easy dish to prepare so I wasn't frustrated with having put too much effort into something that was kind of average.

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  • on November 12, 2008

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    I tried this recipe even though I don't like anchovies because so many reviewers commented that they didn't like them either but were delicious and non fishy in this recipe. That was not the case for me at all. One bite and I had to spit it out. If you are the least bit put off by anchovies leave this one alone.

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  • on November 06, 2008

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    the sauce is great. I definately recommend it.

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  • on October 11, 2008

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    This was unbelievably delicious!..I used halibut because the grocery store did not have tilapia. It turned out so moist and tastey. This is now my favorite fish recipe. I was very nervous about using anchovies...didn't think I liked them. They don't have any fish taste but a saltey one. I am now a believer in anchovies. I just don't tell anyone that anchovies are in it. My family requests this dish once a month. It's a keeeeeeeeeeeeeeeeper!!!!!!!

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