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Zesty Grilled Tilapia Recipe

Zesty Grilled Tilapia

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (60)

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Average Rating:

Total Reviews: 60

Showing 21-30 of 60

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  • on February 05, 2010

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    Fish was just okay - rice, not so great.

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  • on January 25, 2010

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    The fish is fantastic and I was pleasantly surprised! I cooked the rice nearly 2 hours before it got tender and it was all a waste. I was terribly disappointed but had it turned out it seems like it would have complimented the fish very well.

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  • on January 19, 2010

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    My husban and I make this at least once a month. It was soooooo good, we can't get enough. Michelle from Sarasota, Florida. Note: make sure you cook it exactyl the way Paul says including the long grain rice.

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  • on December 17, 2009

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    I have been cooking the rice for 30 mins and it is still hard and undercooked. I cook a lot of rice...I thought the recipe sounded questionable but gave it a shot. Disappointed since coconut milk and mangos are not cheap. ;-(

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  • on November 12, 2009

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    I read Corinne's comments & followed her advice. I used Link Cod with the skin on. I also added red pepper flakes and whole lot of hot sauce! The fish is so mellow you need to add the add'l hot sauce to spice it up. I too used the Jasmine rice pre-washed, I also added lemon zest when I put in with the Mangos. I used a fresh not-too-ripe one which worked out perfectly I did not add any additional sugar, it was sweet enough without ruining the blend of flavors. Thanks Paula (and Corrine.

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  • on October 09, 2009

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    My boyfriend and I LOVED this recipe when I made it. It doesnt take much time to make and I have to disagree with previous comments that the dish lacked flavor, I think, done right, this dish has a ton of flavor.

    A few tips...fish shouldnt be marinaded for more than 30 minutes since it doesnt need to be tenderized by the acidic component of the marinade (in this case the orange juice. To get more of the flavor of the marinade, I spooned it onto the fish as I cooked each side. Side note: I broiled the fish in a large skillet as opposed to grilling it.

    For the rice, first off, I used Jasmine rice. A tip for better tasting rice, put the uncooked rice in a strainer and run cold water over it prior to cooking. This removes the dust that makes rice taste more starchy. I used light coconut milk to cut down on fat and I used frozen mango to cut down on prep time. One bag of frozen mango was the perfect amount ( I just threw it in frozen and it came out perfect.

    Hope this info is helpful! I know I'll be making this dish again!

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  • on July 31, 2009

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    Watched the episode and couldn't wait to try it, read the reviews and had doubts. I used a different white fish, next time will add a few red pepper flakes. I didn't have mango so I used pineapple and added a little ginger and fresh herbs. My family loved it all! I use Jasmine rice, was perfect and flavorful, none of the problems others had with the recipe. My husband says it a keeper!

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  • on July 26, 2009

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    marinated for several hours, the flavor in the fish wasn't there

    unlike others , liked the rice

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  • on July 17, 2009

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    I ended up letting it marinate over night, just because I had a million other things to do. The fish was beautiful the next day and the flavors were really nice. This is a keeper.

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  • on June 18, 2009

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    well i guess i was right on the rice. it didnt sound appitizing to me so i decided not to do it. i made the fish ... it could of used more marinating time and more orange zest , instead of the hot sauce i used red ppr flakes, i added some sweet basil to it and cooked it on a frying pan instead of a grill i figured it would be hard on the gril due to the fact that fish are flaky and fall apart. good luck with everyones try but it is a good fish recipe! =P

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