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    You are in: Home / Recipes / Tilapia W/ Citrus Bagna Cauda Recipe
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    Tilapia W/ Citrus Bagna Cauda

    Average Rating:

     10 Total Reviews

    Showing 1-10 of 10

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    • on January 01, 2011

      Simply delicious, light and healthy.

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    • on November 20, 2009

      Out of this world delicious! This will be in regular rotation in our dinner menu at home! A word about anyone who is hesitant to use anchovy (filets or paste) I have found that many people who say that they don't like anchovy-really don't. But I have also found it's because they have eaten dishes where too much was used or an actual fillet made it's way into their mouth. No, No! Use it as a seasoning. The richness and depth anchovy used as a seasoning bring to a dish is indescribable. Yum...

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    • on July 16, 2009

      Update: We have this recipe at least twice every month. It is wonderful. I serve it with pasta Aoli. This recipe is outstanding if you like Bagna Cauda. This is very quick and the flavor is awesome. I served it with steamed broccoli and ciabatta bread Ciabatta (Italian Slipper Bread) to get all the juices. I did substitute lemon juice for the orange juice. You must try this recipe.

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    • on October 22, 2008

      This was delicious! But, I wish I had paid attention to the other reviews - there was not nearly enough sauce. Also, the directions were not clear on how to "fry" the fish - 2tsp for 4 large fillets wasn't enough. By the time I was done pan-frying these, I had probably used about 1/4 cup of oil and they still stuck to the pan, so I recommend a non-stick skillet for this.

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    • on July 17, 2007

      Very good!! I doubled the lemon zest because I didn't have an orange and increased the OJ by about 1-2 tbs. but otherwise followed the recipe exactly and served it with brown rice. Definitely increase the amount of sauce if you are making 6 fillets. The anchovies are what make the sauce..don't omit them! Thanks for posting!

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    • on May 26, 2006

      Tried this and it is superb! Don't be scared away by the anchovies, you wouldn't even guess that they're there from the taste.Gives a great flavor to a slightly bland fish!

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    • on October 01, 2005

      Delicious - a great recipe. I omitted the anchovies since I didn't have them on hand. But next time I think I would add a little more orange juice. Thanks for posting, Sharon!

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    • on August 04, 2005

      Although this was my first experience with Tilapia & my first experience with Bagna Cauda, it will definitely not be my last - it WAS heavenly! I included the anchovies & used fresh-from-the-garden lemon basil leaves. I cooked 4 smallish fillets for the 2 of us but maintained the full amounts for the sauce which was absolutely delicious on plain, steamed white rice. Thanx for this winning recipe Sharon!

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    • on July 20, 2005

      I love this recipe. I was hesitant about the anchovies (I had never had bagna cauda before). But this was amazing!

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    • on June 07, 2005

      We agree that the flavors ARE heavenly in this dish! I did use the anchovies, making the full amount of sauce for three rather smallish tilapia fillets. In my opinion it was enough sauce for this amount of fish but would be quite stingy for six pieces. Thanks for posting, Sharon.

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    Nutritional Facts for Tilapia W/ Citrus Bagna Cauda

    Serving Size: 1 (195 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 284.8
     
    Calories from Fat 145
    51%
    Total Fat 16.1 g
    24%
    Saturated Fat 5.6 g
    28%
    Cholesterol 100.3 mg
    33%
    Sodium 89.6 mg
    3%
    Total Carbohydrate 1.0 g
    0%
    Dietary Fiber 0.1 g
    0%
    Sugars 0.4 g
    1%
    Protein 34.3 g
    68%
    Detailed Nutrition Values About Nutrition Info

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