18 Reviews

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.

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Cluich June 17, 2010

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.

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SarahCKS February 28, 2010

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!

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akmyers November 20, 2009

Wonderful recipe, thank you for posting it! I didn't have Raspberry Vinegar, so I substituted it with Raspberry Salad Dressing and it tasted delicious. Fantastic blend of flavors for a light fish.

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bella notte May 04, 2009

Delish!!! I loved this recipe. I did it as written with the addition of a couple tablespoons of black raspberry jam. I garnished with fresh raspberries. It was fantastic served with a parmesan risotto and asparagus!

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crazy but capable March 25, 2009

DH liked it. Took others advice and used raspberry vinegarette, and less oil. But other than that it was as written and it was delicious.

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KosherCook February 16, 2009

I have never liked fish of any kind, but due to choosing a healthier diet I was determined to find a fish recipe I could love. Raspberry caught my eye and I had to try it, I was amazed! I used basa (another white fish with less fishy taste) and instead of raspberry vinegar and oil I used raspberry vinagrette salad dressing and it tasted wonderful. I brushed on the mixture because the first time I just poured the liquid over the fish it got too soggy. Tastes even better fried than baked (fried in a pan in EVOO). I've already made this at least once a month since I found it, great job!

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Lori Alcorn January 02, 2009

A great summer dish! I didn't have raspberry vinegar, so I used Strawberry preserves instead. 1/4 cup of olive oil is a bit excessive. I would suggest using 2 tablespoons or less. I loved how quick and easy it was to make! It's a very nice light dish for the weather. Definitely a keeper.

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Efz001 in the Midwest US July 16, 2008

Great tasting dish! I used a raspberry vinaigerrette salad dressing and omitted the olive oil since the salad dressing had oil in it. Then combined the measurements for the raspberry vinegar and olive oil for the salad dressing. I think next time I will just put a tablespoon of honey in or not put any in at all.

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PassionateGardener May 14, 2008

it was really good, but i didn't have raspberry vinegar so I used strawberry preserves instead and I came out delicious. thank you for this recipe

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CookMe July 25, 2007
Raspberry Tilapia