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Tilapia with Green Beans Recipe

Tilapia with Green Beans

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (84)

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Average Rating:

Total Reviews: 84

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  • on May 21, 2013

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    I am not a real any kind of fish lover...but I have to give it to the Food Network Kitchen for this recipe. I was very good and I went back for seconds. Loved, loved, the green beans and tomatoes! Two thumbs Up!!

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  • on April 30, 2013

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    My kids love it!! if you are looking for something for your picky eaters, this recipe it's convenient fast, easy and really tasty.

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  • on April 02, 2013

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    My husband, who does not like fish, absolutely raved about this recipe. I keep trying other recipes but he always asks for this recipe over and over.

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  • on March 07, 2013

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    This tilapia was a hit in flavor. I made it with Bob's Red Mill GF flour because of my DH celiac. Next time I think I will use dried herbs though. As much as I love the fresh, they just didn't adhere to the fish with the flour at all.

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  • on March 03, 2013

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    I loved this! It was perfect portion for a light dinner. And a fast one too! I have a bag of frozen tilapia in my freezer, so I am always trying to find new ways to turn it into something different each time. From start to finish for the first time, I made this in 30 minutes or less. Changes I made: Cooke green beans separate, and I used dried oregano and parsley instead.

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  • on December 17, 2012

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    This meal was amazing my husband had seconds!!!

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  • on December 17, 2012

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    Fabulous! I used lime juice instead because they don't sell lemons here in Brazil. My husband and son loooooved it!

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  • on October 24, 2012

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    Easy and delicious...couldn't ask for more!

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  • on June 27, 2012

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    This recipe is simple and fantastic! A few changes to it. 1. Use olive oil instead of water. 2. Cook green beans for about a min or so before you add garlic bc the garlic can burn quickly. One my fams favorite.

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  • on June 18, 2012

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    Very good. I really do not like the fishy taste and this one works wonderfuly well.

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