Easy Tilapia with Wine and Tomatoes

my husband loved this! He ranks all food as “not bad” or “bad”. This dish he called “really good”, and he isn’t a big fish eater. I don’t eat fish at all and am hesitant to prepare foods I don’t eat because it makes it difficult to know if it turned out ok. I know he is picky and doesn’t like tomatoes so to make life easy, I used a couple of spoons of tomato paste straight out of a can and mixed with the butter, garlic and wine. Kept the wine from being too “wet” like i read in other reviews. Used foil, put the tilapia fillets down, used the salt and pepper and then slathered the tomato paste mixture on top, chopped up the fresh basil and folded the foil into a packet for the grill. Not about to have a fish smell baking in my kitchen! To make sure the fish didn’t dry out, I poured the rest of the wine called for into the packet and folded the foil closed. Grilled for 15 min like the recipe called for and he ate two fillets!! If you even knew what a big deal this was you would try the recipe, it must be that good! He even asked me to book mark it so I could make it again, I’m a decent cook, but he could care less about food so this is big!

I was only making one filet ( two servings for us) so cut the recipe down. In the foil package I laid down a bed of par boiled green beans and thinly sliced red onion for the fish to rest on because my goal was a one dish meal. I used half butter and half EVOO, more fresh basil and garlic. Did not have enough wine for me and the dish so substituted broth. Turned out so wonderful served on a bed of Cacio e Pepe. The BF was impressed so I will have to do this again!

Yum. Really, really good.

Pretty tasty. I added a little Parmesan cheese at the very end and I think that helped add a little more flavor!

I use swordfish for this recipe, but I think any fish would be good. Absolutely delicious! My brother and mom both loved it. I will definitely make this again and again.

I don’t have an outdoor grilll, so I cooked in the oven at 425 for 20 minutes. Per other reviews I cut the wine in half and added more salt but I still thought it was bland.. I will try again but will add more salt and something else to give it more zing – not sure what yet.

I’m not a fish eater, but my husband and father liked it! There was too much wine sauce, so I’ll halve that if I make it again. But maybe it would have cooked off faster in the grill…we decided it was too cold outside to grill and baked it at 425 for 20 minutes. We did add mushrooms, skipped the salt for dad and added some after cooking for my hubby. And we used dried basil. I’ll try it on top of pasta sometime, but we are cutting back carbs and sodium in the house right now, so I stuck with just the fish!

I used this recipe but made on the stovetop in a skillet. I quartered large cherry tomatoes I had on hand, and cooked in a mix of butter and oil. I cooked the tomatoes a bit, then added 2 chopped cloves of garlic, before putting the fish in the pan. I used wine and lemon juice to sauce up the tomatoes and added the fresh basil towards the end. Delicious, will make again, thanks for recipe!!!!

It was a perfect meal if you are watching your weight after a crazy Christmas of eating cozy food!

Love the flavors! I only sprinkled the wine over the fish though. So I used a lot less than 1 cup.

This is the best fish dish I’ve ever made and I’ve made lots! I did add some things for my personal likes but it’s 5 stars as written! I used half butter half evoo, added lemon zest and juice of half of a lemon, capers, halved cherry tomatoes, & onion slivers. It actually tastes like a Mediterranean dish except for the basil which I’ll leave out next time and sub green olives. I followed advice of other reviewers and upped the garlic but it didn’t need it. Oopsies. I served with white rice w/ chives and black beans, the sauce on the rice is delish! Bravo to the submitter!

For the ease of preparation , and the versatility, I thought this was a great recipe.. I used dried basil and canned diced tomatoes –since I didn’t have fresh. I added Magic Salmon Seasoning instead of salt & pepper, but we still needed salt after cooking it (so don’t forget the salt & pepper ). Very tasty tilapia resulted…

The dish did not have enough taste.

I made it in a 350 degree oven, added another filet and another clove of garlic.

Simple yet delicious!

One of my favorites recipes. Tried it about a year ago and I make it often. It’s like bruschetta on top of fish…beautiful.

I baked this and added dill weed and lemon juice. I thought is was bland and glad I made it but will definitely change recipe. Super easy!

I also made this recipe with more garlic and seasoned fish with lemon pepper! I cooked it at 425degrees for 25 minutes. It was flavorful! I served it with garlic green beans which were sautéed with a small shallot in olive oil. This was a great dinner and very healthy.

I baked this in the oven at 425 degrees for 15-20 min. Did not have fresh basil but dried basil was as good. I bet fresh basil would make it superb. Delicious!

Easy and delicious! Per other reviewers, I cut the butter and wine in half.

Very good, read first reviews and decided to give it a try in the oven. Baked it at 380 F for 40 min. / 30 min. with alu-foi on top. Added canned tomatoes (no added salt, basil) on top, added onion rings on top, used a splash of red wine, since that was what I had, added some beau monde seasoning, (has not a lot of salt) some lemon juice, a little drizzle of olive oil, in place of butter, some dried dill, and a few cut-up black olives. Everyone liked it and some added shredded cheese on top, after it was served at table. Served it alongside sweet potato fries, a little horseradish sauce, green beans and red potatoes for the ones, who detest the sweet ones. Thanks!