5 Reviews

Very tasty. I did not have any red bell pepper on hand so I used a bit of jarred pimento instead. Also, I used half oregano and half rosemary instead of tarragon. It turned out great! Will definitely make this again.

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Tom in Texas September 20, 2009

Sure to be in my Top 20 for 2009! The sauce was very thick, but I let is completely cover the top of my filets; the fish stayed very moist. The little bit of celery, onion and sweet red bell pepper set this off perfectly. DH was planning which fish he would use this method next! Thanks for posting this recipe, Sue L! Made for Spring 2009 Pick A Chef.

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KateL April 02, 2009

Very tastey, loved the sauce, but found I had to dilute it with a little more milk, it was quite thick, next time I will use less flour. I had to use dried tarragon and basil, had no fresh around and I used light Havarti cheese, worked lovely!! I will be making this again , thanks for posting.

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Derf February 10, 2009

I love almost all of the American Tilapia Association's recipes and this one was no diffrent. I used frozen then thawed fillets and scaled this down to serve about 3 people with great results. I used skim milk and part skim cheese with great results as well. This took about 15 minutes to cook for me, which may be because my fish may not have thawed all the way. Great recipe I plan on making with other fish fillets.

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anme January 08, 2008
Baked Tilapia