From EatingWell: March/April 2008
Lemony rice, delicately flavored broth and gently poached tilapia are topped with a colorful blend of vegetables and herbs. The aromatic mint provides fresh and complex flavor.
I began with the 2-pot method and then just dumped everything into one pot except the fish which I added last after everything else was cooked. I am not a seafood lover but hubby is, and I wanted to try this just for him. Boy, was I in for a surprise! I really like this dish! I used flounder b/c that is what I had in the freezer. The raw carrots didn't sound appealing to me, so they were cooked in the broth w/the rice. Great dish, truly, in my opinion.
HippieChick, Chapel Hill, NC
Followed the recipe and used barley instead of rice as suggested in one of the comments. The broth was very bland and needed more flavor - I'd suggest doubling the lemon juice and zest and perhaps adding jalapenos for flavor. will not make again
Needs more lemon, San Diego, CA
Delicious! For someone who doesn't cook often, it was easy to make. So easy, that I was skeptical in how it would taste. But it turned out great!
Toni, Los Angeles, CA
This was wonderful! I love the combination of cooked and raw in the soup.
Nicole, Bloomington, IN
This soup so easy and delicious--I've tried using a lemongrass and ginger rice package, simmering the fish in a Thai stock available at Wegman's, and adding any green I have on hand--spinach works well--today we had sorrel from the garden--the tart/sour taste is great. This is a great recipe for experimentation.
Cathy, N Tonawanda, NY
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