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Delicious flavor on the fish. I subbed red snapper for the tilapia and it worked great. I grilled mine on my stovetop Lodge grill pan and cooking time was right on. Made for Spring 2013 PAC.
Wow! Excellent tilapia recipe! 5 Stars!! When I see "grill", I think it means an outdoor grill (as in charcoal) so that is how I cooked this dish. Using a charcoal grill means it takes about 20 minutes to get the grill ready, so I waited a while to reduce my sauce. The sauce is wonderful. I marinated for about 1 1/2 hours, then grilled outside. Perfection! Made for Photo Tag!
We don't get tilapia in Australia but I had 3 really nice salmon fillets which I thought the flavours would go well with and I was not wrong. My only regret was a gremlin had eaten all the oranges so no orange zest which I think was the zing that was missing though still good. I used orange juice I had frozen and could only use one large spring onion (scallion) as that was all I had (sorry but my adult DS has autism with a intellectual impairment and does clean outs of the fridge and not always things that should go). I served with rice and steamed carrots and the salmon on some garden grown steamed bok choy.
I loved this. All the flavors complimented each other very well!
The sauce on this fish took it to another dimension. The saltiness of the soy sauce and tanginess if the orange juice was great. this will be made again. Made for Photo Tag.