About this recipe: Lightly sweet and fresh tilapia is baked on top of butternut squash and asparagus, then topped with mozzarella cheese. Perfect served with rice or mashed potatoes.
I thought this dish was lovely but I didn't like wasting the rest of the marinade so next time I kept the marinade and in a pan I fried some mild curry powder, some ginger powder, some ground cumin then added the rest of the marinade and some coconut cream to make a curry sauce! - 23 Jun 2015
What a great dish! The honey lime sauce was wonderful. I used fresh zucchini instead of squash (cutting it on a strong diagonal), I omitted the poultry seasoning...instead I drizzled the zucchini & asparagus w/ olive oil, a little thyme, celery salt, the juice from one lime & a bit of lemon pepper (turning veggies to coat) & baked it for 10 minutes (because it turned out to be quite a pile of veggies) before topping it w/ fish. The veggies had a great flavor ...especially the zucchini. I turned the oven to broil when I topped the fish w/ the mozzarella & broiled them until the cheese started to brown just a bit (it looked much more appealing than just melted cheese). I can't wait to have this aagin! Next time I think I will let the tilapia marinade for a couple hours longer. - 10 Feb 2006 (Review from Allrecipes US | Canada)
I followed the advice of others and left out the poulty seasoning and mozzerela cheese, also marinated about four hours instead of one and used seasonal veggies(zucchini and yellow squash) in place of butternut and asparagus. Family loved it and I will definatly make this again. - 11 Jul 2008 (Review from Allrecipes US | Canada)