34 Reviews

This was judged to be wonderful by the family. The fish had just the right seasonings and the garlic aioli pushed it over the top. I have lost my taste for tarragon so I subbed 1 t. parsley and 1/2t. dillweed for it. I served it with parsley buttered baby yukon golds and by the yummy noises coming from all ends of the table..I think this will be a repeat. This makes a HUGE amount of aioli so first timers might want to half that.

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Michelle S. September 04, 2009

This is an absolutely wonderful way to make fish. I wasn't sure if I'd like the canjun and old bay seasonings together, but I was so wrong. The aioli was terrific with this meal, also. As suggested by another, I make parsley red boiled potatoes and steamed fresh green beans. This is one I'll definitely make again. I did half the aioli recipe as recommended. thanks for a great meal.

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bradel August 09, 2010

This was a hit, even with me who just does not like fish. I have made it twice no with Basa fillets. I laid foil on the grill and cooked the fish on top of that. It turned out perfectly. The Aioli does add a nice touch.

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kellcinn October 30, 2009

Yumm!!! We made just as directed, however we grilled on a cedar plank. The cedar gave it a nice smoky taste. We also thought the seasoning/sauce would be good on salmon. Thanks, Sage - this recipe's a keeper!

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Kohtzy August 14, 2009

I got in trouble with my family when I made this recipe. I didn't make enough!!!! I'm trying to learn to like fish. This was one that will really convert me!

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Charmie777 September 20, 2011

Wow - this was amazing! Fabulous flavor! Easy - tasted like a real restaurant dish! I didn't have the Old Bay or Cagun seasonings, but I did have Pampered Chef Jamaican Jerk spice - it was incredible...I don't think I'll bother picking up the other two spices - this one did the trick! And the aioli - perfect complement to delicious fish! THANK YOU for this recipe!!!

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ssa111 July 04, 2011

Great simple way to prepare a healthy meal. My husband declared he didn't even need the aioli since the fish was perfect the way it was. I liked a dab or two of the sauce with each bite, though! Way too much aioli for us, but I'd rather have too much than too little. Will definitely be making this one again and again, as it was so simple to prepare and cook!

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Chef Bednarcik May 07, 2011

This was really good. I used orange roughy instead of tilapia. THe only suggestion I would make would be to cut the aioli recipe in half - there was way too much left over.

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agileangus August 23, 2009

Really enjoyed this! I loved the flavors, and the fish cooked up perfectly. I didn't have any Old Bay seasoning, and I used butter instead of olive oil, but otherwise followed the recipe. As another reviewer suggested, I grilled the fish on aluminum foil poked with holes. I'll be making this again.

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Kitchenette May 21, 2009

Excellent, quick and soooo easy!! Just slapped on the rub, grilled it in five minutes, and went after it. Yummy! You could use any kind of salsa on it for lower calories. I added ground ancho pepper, onion, and garlic powder to the rub. Make a triple batch of rub to have on hand. Thanks!!

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Chef Mary Lou July 06, 2008
Grilled Tilapia