Total Time
40mins
Prep 15 mins
Cook 25 mins

A great sweet tasting dish that is a snap to make

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Grease a 11x7 inch baking dish.
  3. In a mixing bowl, whisk together the olive oil, raspberry vinegar, honey, mustard and dill weed.
  4. Arrange the tilapia filets in a single layer in the prepared baking dish.
  5. Pour mixture over the fish filets, coating the filets evenly.
  6. Bake in a preheated oven, uncovered for 20 minutes or until fish is flaky with a fork.
Most Helpful

5 5

Like a couple of other reviewers, I didn't have raspberry vinegar. In fact, at the risk of sounding ignorant, I've never even seen it before. However, I went with 1/4 cup of raspberry preserves and a couple of tbsp. of rice wine vinegar (excellent idea, daisydog!). Did everything else pretty much as directed, though, and it was delicious. Thanks for posting.

5 5

Made this recipe tonight for dinner and enjoyed it quite a lot. I didn't have tilapia, so I used it on salmon fillets instead. I marinated the salmon for about an hour beforehand in the sauce. The 20 minute cooking time was not enough since the salmon fillets were thicker than your average tilapia, so I finished them off in my stove-top grill pan. I also used raspberry preserves, rather than vinegar, and found it worked well. Very tasty. Will make this recipe again.

This was wonderful beyond words. It was so light. I made a few changes. Instead of tilapia, I used walleye. Instead of using raspberry vinegar, I used Smuckers Red Raspberry jelly. I filled a 1/4 cup mostly w/the jelly and then just threw some rice wine vinegar to fill the remainder of the cup. I was so pleased with this and it is definately a keeper!