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Grilled Tilapia Recipe

Grilled Tilapia

2003, Jill Davie, All Rights Reserved

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (18)

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Average Rating:

Total Reviews: 18

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  • on August 08, 2011

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    this looked good, especially the Cashew Yogurt Sauce....except, where's the cashews?

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  • on June 25, 2011

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    The Tilapia was great but the sauce was not that great. I think the cilantro is to overpowering for this dish

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  • on June 28, 2010

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    I had to substitute because I didn't have everything.
    I used:
    Chili pepper vs. cayanne
    Pappy's vs. other spice (can't remember
    Sea Salt vs Kosher Salt

    Grilled for 4 min. each side.
    Ate it up and were begging for more.

    Nice job!

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  • on July 16, 2008

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    I only made the fish, not the salad or yogurt.
    It was easy to make and tasted great

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  • on June 25, 2008

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    This is the most tender scrumptious tasting fish I have ever had. I will definitely use this recipe again!!

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  • on May 01, 2008

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    The tilapia was great - For two people, I doubled the recipe for the salad (except used one 1 tangerine. First time I cut the sauce in thirds and had way too much but that gave me an excuse to serve the recipe several times over the next couple of weeks as the sauce kept fresh easily. Next time I made the sauce I used a cup of yogurt, juice of 1 lime, 1 garlic clove (was too much and the others to taste. This recipe will definitely stay in my recipe box!

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  • on October 10, 2007

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    The fish was wonderful and had excellent flavor (I used generous amounts of cayenne, we like spice!, I cut down the sauce by using 1 carton of 6 oz fat free yogurt, and the juice of 1 lime, 1 piece of a bulb of garlic and dashes to taste of the other listed ingredients and the sauce was to die for, it really brought out the flavor of the fish. We will definitely have this as a favorite in our home!

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  • on August 05, 2007

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    The tilapia fell apart and it was too much garlic.

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  • on March 21, 2007

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    I coated each side of the talapia with olive oil, then lightly seasoned both sides. A pinch of seasoning was not sufficient. This gave the talapia more heat and a little more spice. Adjust the cayanne pepper for more or less spicyness (I like it more spicy. Instead of grilling, I used a grill pan and used the left over olive oil and spices to sautee some onions as a topping.

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  • on March 01, 2007

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    This was GREAT...and plated beautifully. All the flavors played delightfully off of eachother. I put the sauce (which has a wonderful almost Greek cuisine taste on the plate first, then the oranges, then a scoop of white rice then put the fish on top of the rice then the salad, then drizzled a bit more of the sauce. Of course, as the other reviewers specified, the sauce recipe is WAY too much, but would be great with chicken or beef kabobs, and would be a good marinade.
    Thank you, I will be making this again!

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