Description
This Creamy Lemon Garlic Herb Tilapia recipe features lightly seared frozen tilapia fillets simmered in a luscious dairy-free coconut cream sauce infused with fresh garlic, lemon, and aromatic herbs. Served over basmati rice, it’s a quick, flavorful, and healthy seafood meal perfect for busy weeknights.
Ingredients
Units
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Tilapia
- 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 milk
- 1/2 cup vegetable or seafood stock, organic
- 2 tablespoons white cooking wine (optional; can substitute additional stock)
- 1 lemon, freshly squeezed
- 1 tablespoon cornstarch + 2 tablespoons water (for thickening)
- 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 brown. Carefully flip and sear the other side for another 5 minutes until golden and fully defrosted. Remove the tilapia from the skillet and set aside on a plate.
- Prepare the creamy sauce: Using the same skillet at medium-high heat, add the extra virgin olive oil. Once hot, add minced garlic and sauté for about 1 minute until fragrant. Add all the herbs and seasonings (sea salt, black pepper, garlic powder, parsley, oregano, basil, thyme, dill) and stir well to combine.
- Add liquids: Reduce heat to medium-low. Slowly pour in the coconut cream, vegetable or seafood stock, fresh lemon juice, and white cooking wine (if used). Stir to combine and allow the mixture to gently bubble for 1-2 minutes.
- Incorporate cheese and thicken sauce: Whisk in the freshly grated dairy-free parmesan cheese until fully melted. In a separate small bowl, mix the cornstarch with water until smooth, then slowly add this slurry to the sauce while whisking continuously. Continue whisking for 1-2 minutes until the sauce thickens.
- Add kale and lemon slices: Stir in the chopped kale and thin lemon slices, allowing the sauce to simmer for 2-3 minutes with frequent stirring.
- Combine tilapia and simmer: Lower the heat to low and gently return the seared tilapia to the skillet. Spoon sauce over the fillets to coat thoroughly. Let everything simmer together for 5-10 minutes to meld flavors and ensure the fish is heated through.
- Serve immediately: Remove from heat and serve the creamy lemon garlic herb tilapia over cooked basmati rice. Enjoy your flavorful and comforting meal!
Notes
- Use frozen tilapia directly from the freezer for convenience; searing defrosts and cooks it simultaneously.
- Substitute white cooking wine with additional stock if preferred or to keep the recipe non-alcoholic.
- Ensure continuous whisking when adding cornstarch slurry to prevent lumps in the sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
- To make it spicier, consider adding red pepper flakes during the herb seasoning step.
- For a creamier texture, stir in a little dairy-free cream cheese or cashew cream along with the cheese.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 2 g
- Sodium: 550 mg
- Fat: 32 g
- Saturated Fat: 19 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 45 mg
