139 Reviews of Tilapia al Ajillo (garlic tilapia)

From: **Pebbles**

On Jul 27, 2004

This was so easy and tasty. From fridge to table in five minutes, and so easy to scale down for own serving. My own very minor change.....I lightly, very lightly dusted the fish with flour first, because I like the little bit of crunch.

From: yogi

On Apr 17, 2003

Delicious, easy, and healthy! I only had one thin tilapia fillet, which I knew would cook through very quickly, so I put one clove of sliced garlic in at the same time as the fish. They both were done perfectly.

From: Big Bill in Big D

On Nov 7, 2007

You will find very few recipes that matches this one for ease of preparation, economy of time and money and the outstanding results. Up until a few weeks ago I had only cooked fish about 3-4 times in my 83 years, but I have already used this recipe enough that I am now to the point of experimentation. Thus far my favorite way is to rub the tilapia fillets with S&P, Old Bay Seasoning Substitute (#15562) (preferred) or Essence of Emeril. Served with sauteed Potato/Onion Pierogis, and Cole Slaw, this produces a meal which is short in preparation time and long on satisfaction. Being new at cooking fish I am still learning ways to keep from over-cooking the fish. I don't want to end up eating sushi (or as we called it when I was a kid in Alabama - "Bait," so I am inclined to overcook the fish. The best way I have learned to control this problem is to have everything else ready to serve before adding the fish to the skillet. This way my full attention is devoted to that task and prevents it from "running away from me." Thanks, CanaryGirl, for posting this simple and delicious recipe.

From: Kiss*My*Tiara

On Jan 26, 2004

This was extremely easy and it tasted wonderful. Just the perfect amount of garlic to make it nice and garlicky. I would suggest using a non-stick pan because Talapia is so fragile. I didn't use non-stick and mine stuck a little to the pan even though I have a nice heavy bottom one. It didn't matter though because it was awesome! I have yet to be disappointed by one of your recipes! Oh yeah... I served this with garlic mashed potatoes, roasted yellow and green squash and garlic bread. It was a major garlic night for us!

From: Bev

On Jun 30, 2004

CG, This recipe is just delicious! It is so simple and allows the natural taste of the fish come through. Not too much garlic to over power and just enough to flavor. I prepared it exactly as you specified for excellent results! **(Dan sends his best wishes; and two thumbs up on this dish) ; ) ** Thanks for a great recipe, CG!!

From: ms_bold

On Jun 30, 2004

We loved the simplicity of the dish. The garlic gently infused the oil and the flavor of the tilapia was awesome. I prepared this exactly as stated and will absolutely make it again. We had a light dinner of this tilapia with just tossed salad and a chunk of crusty sour dough bread on the side. It was perfect for a summer evening.

From: Donna Nemes

On Jul 19, 2004

Was easy to make and delicious. My husband & kids ate it up and asked for more! It will definitely be a frequent meal at our house.

From: ladypit

On Apr 3, 2004

We thought this was so-so. I used half the amount of oil called for and we thought it was much too oily. The taste was ok, but not anything I would make again. Wish we had liked it more!

From: J e l i s a

On Jul 26, 2004

Delicious! This is my first time making fish (other than fish sticks) and it was a success, not sure why I was afraid lol I loved the combination flavors, the garlic was perfect, not too overpowering, but definitely noticeable. I will be making this again soon. Thanks cg

From: Billiejeanthequeen

On Aug 31, 2004

Escellent flavor, simple, fast, easy. I would not add one thing to alter the flavor, however, I would suggest cooking in butter (as I did) for that rich golden brown color!