Sautéed Tilapia with Honey-Scallion Dressing

Good.  Kids ate it (one of the 7-yr-olds complained because he used too much of the sauce).  So did meat-and-potatoes husband (but while he would prefer meatloaf or a burger, he's not a complainer; he said it was good but probably secretly hopes I won't make it too often.)

The fish was best where it seared well, so I will make sure of that next time.  I used a knob of fresh ginger and grated it myself (in this small town it's that or the dried, which is an entirely different flavor).  Fresh lemon juice is probably a must; I didn't have lemons so used reconstituted and the result was probably less sweet and bordered on bitter.  I did add a touch of sugar to the sauce after tasting; that helped it a bit but next time I'll make sure I have the lemons!  Served over brown rice noodles (a first for me, but they are crazy easy if a bit expensive) and alongside spring greens.  Passed mandarin oranges for topping both salad and entree; they were good with this.

With fresh lemon, it might be a standout; I want the sauce to have more range than it had tonight, a bit more sweetness.  Mea culpa for the recon juice; probably too close to the bright edge of the fresh ginger.

Great fish! The sauce was tangy and sweet. Served with spinach and rice. It was also so quick and easy, will make again!

Fabulous. I've lost count of the times I've made this.

I made this for my parents and they loved it! The Honey Scallion dressing is really what makes it, and the presentation looks fabulous with the fish on top of the greens. So easy, too!

Yum! Didn't have ginger or dark sesame oil so I subbed a small garlic clove and 1 tsp of olive oil in dressing. I added 1 small clove garlic, 1 tsp finely chopped scallion, and 1 chopped shallot and 1/3 cup white wine to the tilapia while it sauted. The dressing is fabulous!

This is so simple and delicious. Pretty enough for unexpected guests

This excellent, very light and refreshing.

Simple and Delicious. Served with rice and asparagus.

This was an okay meal. We had it with mixed veggies. Good to try it once and next time will try it with the garlic instead of the ginger next time.

Really tasty recipe and quick to make.

This is in my regular rotation of simple, delicious dinners that are on the table in 20 minutes. I serve it plated alongside both rice noodles and baby arugula, because the dressing (I make 50% extra) is great on both.

I used the dressing for the fish and a bed of couscous and it was delicious. Cooking time was extremely short. I even crushed crystallized ginger instead of using the fresh.

Everyone I've ever made this for LOVED it. Make sure to use fresh lemon juice. I've substituted the ginger for garlic in the past and didn't notice a real difference. Try it once. You'll like it!

A good recipe, but, as someone else said, not really worth making again. The honey-scallion dressing is the only stand-out addition, and it's not the sort of thing you'd serve every week. Still, worth trying at least once.

Not bad but not worth making again.

My family loved it! Served with Jasmine rice and peas. I had no ginger so I used crused garlic and it was great.

Fantastic flavors! Easy and wouldn't change a thing! Had it with zucchini!

We'll never tire of tilapia prepared this way. I've never had the greens on hand, so don't know what I'm missing but can't imagine this could be any better. It's fast, requires little prep, and is perfect every time. We love sesame oil so I alwalys at least double the amount, and usually triple it. I use only International Foods Toasted Sesame Oil as the flavor is outstanding. Serve with rice and whatever veggies you have.

We added broccoli, grated carrots, roasted red peppers, sugar snap peas, and green olives to the salad greens and skipped the noodles. It was great and we’ll definitely prepare it again!

I used this recipe with mahi mahi instead of tilapia and it was pretty good. I might try it again, but I'd add more honey and a little less lemon juice. I also added sesame seeds, which I love.

Excellent! Really tasty and so easy! And looks all gourme-y ;) I served it over baby spinach leaves and some red romaine lettuce. I thought the spinach tasted great with the dressing, but I ate the fish and then the greens, not the two together in one bite. I'm serving it again tomorrow for company and I think I'll serve it with brown rice on the side to add a starch to the meal.

so quick, healthy and delicious!

Very good and fast dish. I did make a few changes. I served this with jasmine rice rather than as a salad. Instead of using canola oil, I sprayed a non-stick pan with cooking spray. I also cut way back on the salt on the fish, and used powdered ginger since I was pressed for time. Hubby and I both like this and I'll definitely make this again.

This dish was just okay. Fish and salad was a funny texture mix. The dressing was good, but not good enough on just plain fish without lettuce underneath, which then gives you the wierd texture again. Won't be making this again.