By MarieRynr on April 12, 2005
Photo by Rita~
Photo by Rita~
"This is an excellent company entree and as good as any you will find in any first class restaurant. Why go out when you can eat this good at home, for half the price. Another entry in the RSC Winter 2005 contest."
Serving Size: 1 (563 g)
Servings Per Recipe: 2
"This is an amazing recipe. It is easy to make, although a little time consuming, but totally worth it. I made it for my girlfriend for the first time and we both were in heaven. She asked if it was wrong to want to lick the plate clean. I said no because I was going to do that when she wasn't looking."
"Very good. I served this with a side of roasted red potatoes with olive oil and kosher salt. We really liked the flavor of the tilapia--I used hungarian paprika from Penzey's, which really has flavor, unlike many other varieties of paprika found in grocery stores which taste like dust. The layering of flavors in this recipe was very well done. Thank you for posting this."
"I halved the butter, had only crappy cooking wine, and not so fresh garlic and it was still very tasty! I bet it's really good with better ingredients."
"Over 2 1/2 sticks of butter this is no diet food here. And 2 teaspoons olive oil! Yes, this is as good as you can get out but I still like to have someone cook a meal like this for me every now and then. I really don `t cook with that much butter. And expect to have it when I eat out. This is not a daily meal. But it `s not like it `s all being use on one plate. It is enough sauce for 4-6 servings. If not more. So this sauce can be cut down. I did enjoy this very much. As for the spinach I did use 1 tablespoon olive oil in place of the butter. Did add 2 extra cloves of garlic to the spinach. I sure do feel guilt after eating this and even more now that I checked out the Nutrition Facts on the recipe. This is a once in a while treat. This would be 6 stars if not for that."
"I had a special dinner to cook this past weekend for someone special and thought I would give this a try and we were both pleasantly pleased with the results. You're right, it's just as good as any dish you would find in a first class restaurant. I recommend this to anyone wanting to make an impression."
"After checking out approximately 200 recipes which were submitted for the Winter 2005 RSC Contest, I choose this recipe as the first one to cook and review. It was very, very good. I already had Talipia Fish and fresh baby spinach prior to seeing this recipe. The instructions and recipe was very easy to follow and make. The pan fried fish came out perfectly (using a cast iron pan) and the lime sauce gave it a nice tangy taste. Spinach, always is my favorite vegetable and I made some mashed potatoes to go along... both complement this dish."