Description
Creamy Lemon Garlic Herb Tilapia is a flavorful and elegant seafood dish featuring tender seared tilapia fillets simmered in a luscious dairy-free creamy sauce infused with garlic, fresh lemon juice, and a blend of aromatic herbs. Paired perfectly with fluffy basmati rice, this recipe offers a delightful balance of zesty freshness and rich creaminess, making it ideal for a quick weeknight dinner or a special meal.
Ingredients
Units
Scale
Fish
- 1 (9 oz.) package Sea Cuisine Garlic & Herb Tilapia
- 2 cups cooked Basmati rice
Creamy Sauce
- 2 tablespoons extra virgin olive oil
- 4-6 garlic cloves, minced
- 1 (14 oz.) can full-fat coconut cream or coconut milk
- 1/2 cup vegetable or seafood stock, organic
- 2 tablespoons white cooking wine (optional, can substitute with additional stock)
- 1 lemon, freshly squeezed
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 cup freshly grated dairy-free parmesan cheese
- 1 cup organic kale, chopped
- 1/2 lemon, thinly sliced (seeds removed)
Herbs and Seasonings
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1 teaspoon dill
Instructions
- Defrost and Sear the Tilapia: Heat a medium skillet over medium-high heat. Place the frozen tilapia fillets directly into the skillet and sear for 5 minutes on one side until golden. Flip the fillets carefully and sear the other side for another 5 minutes until the fish is defrosted and has a nice golden crust. Remove the fillets from the skillet and set aside on a plate.
- Prepare the Creamy Sauce: In the same skillet, reduce heat to medium-high and add the olive oil. Once hot, add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn the garlic.
- Add Herbs and Seasonings: Stir in sea salt, black pepper, garlic powder, dried parsley, oregano, basil, thyme, and dill, mixing well to combine all the flavors with the garlic and oil.
- Incorporate Liquids: Lower the heat to medium-low. Slowly pour in the coconut cream, stock, freshly squeezed lemon juice, and white wine (or additional stock if skipping the wine), stirring constantly to blend the ingredients. Allow the mixture to gently bubble for 1-2 minutes.
- Thicken the Sauce: In a small bowl, mix the cornstarch with water until smooth. Gradually whisk this slurry into the sauce in the skillet. Continue stirring for 1-2 minutes until the sauce thickens to a creamy consistency.
- Add Kale and Lemon Slices: Stir in the chopped kale and thinly sliced lemon, combining thoroughly. Let the sauce simmer for 2-3 minutes, stirring frequently to soften the kale and infuse the flavors.
- Simmer Tilapia in Sauce: Reduce the heat to low and gently return the seared tilapia fillets to the skillet. Spoon the creamy herb sauce over the fish to coat it completely. Allow the fish to simmer in the sauce for 5-10 minutes so it warms through and absorbs the flavors.
- Serve: Remove the skillet from heat and serve the creamy lemon garlic herb tilapia immediately, paired with the cooked basmati rice. Enjoy your meal!
Notes
- Use frozen tilapia straight from the freezer; no need to thaw before cooking.
- White cooking wine is optional; substitute with more stock if preferred or to keep the dish alcohol-free.
- For a dairy-free version, ensure the parmesan cheese is dairy-free as specified.
- Leftovers can be stored in an airtight container in the refrigerator for 3-4 days.
- Adjust the amount of garlic to taste if you prefer a milder or stronger garlic flavor.
- Serve immediately for the best texture and flavor of the fish and sauce.
Nutrition
- Serving Size: 1 serving (approx. 1 fillet with sauce and 1 cup cooked rice)
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 28 g
- Saturated Fat: 18 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 45 mg
