Grilled Tilapia with Peach BBQ Sauce

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the fish was excellent and very easy to make. I used my brand new grill to make it and everything came out beautifully. I would say that you could probably cut the sauce at least in half, though, as it produces a TON of it. It is very good, but even after serving 4 people healthy portions of fish and sauce there is a lot left. I would definitely make this again

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Miss Paula Deen,

That was the most incredible combinations of flavors! Just served it along with the asparagus and corn salad. My 16 year-old son and I thoroughly enjoyed it, he wishes to add it to his list of favorites, thank you! The peach barbeque sauce was spot on, simply made the dish over the top.

Happily replete ~

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but i wanted to verify: it say 1/2 cup oil...she did mean olive oil right? and yea the sauce did have way too much oil and vinegar. i added more peaches afterward to try and even that out. other than that, this was really really good. a definite keeper.

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When the tilapia was plated along with the asparagus and corn salad it was served with grits and cheese "blocks", or "bisquits". That recipe was not included. Is it posssible I could get it?

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The biscuits looked absolutely devine. What are they?

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I don't often make fish, but this recipe is definitely a keeper. I think I may try the peach bbq sauce on pork loin next time. Also, I had to simmer the sauce for at least 30min. for it to thicken properly.

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I made it this evening and it is a winner! i just added a pinch of crushed red pepper. The sauce is wonderful - thank you Paula!

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The barbecue sauce had way to much oil and vinegar. I dumped it before using it on the fish because the sauce tasted like vinegar.