Description
Creamy Lemon Garlic Herb Tilapia is a flavorful and easy-to-make seafood dish featuring frozen garlic and herb tilapia fillets seared to perfection and simmered in a rich, dairy-free creamy coconut sauce infused with lemon, garlic, and a medley of herbs. Served over basmati rice with kale and delicate lemon slices, this recipe offers a comforting, healthy, and dairy-free alternative perfect for a quick weeknight dinner.
Ingredients
Units
Scale
Fish
- 1 (9 oz.) package Sea Cuisine Garlic & Herb Tilapia
- 2 cups cooked Basmati rice
Creamy Sauce
- 2 Tbsps Extra virgin olive oil
- 4-6 garlic cloves, minced
- 1 (14 oz.) can full-fat coconut cream/milk
- 1/2 cup vegetable or seafood stock, organic
- 2 Tbsps white cooking wine, optional (You can substitute with additional stock)
- 1 lemon, freshly squeezed
- 1 tablespoon cornstarch + 2 Tbsps water (for slurry)
- 1 cup freshly-grated dairy-free parmesan cheese
- 1 cup organic kale, chopped
- 1/2 lemon, sliced thin (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: In a medium skillet over medium-high heat, add the frozen garlic and herb tilapia fillets. Sear the first side for 5 minutes until golden and partially defrosted, then flip and sear the other side for another 5 minutes. Once both sides are golden and the fish is defrosted, remove the tilapia from the skillet and set aside on a plate.
- Prepare the Creamy Sauce: Using the same skillet over medium-high heat, add extra virgin olive oil. When hot, sauté the minced garlic cloves for about 1 minute until fragrant but not browned.
- Add Herbs and Seasonings: Stir in sea salt, black pepper, garlic powder, dried parsley, oregano, basil, thyme, and dill until the mixture is well combined with the garlic-infused oil.
- Add Liquids and Simmer: Reduce the heat to medium-low. Slowly pour in the coconut cream/milk, vegetable or seafood stock, freshly squeezed lemon juice, and optional white wine. Stir continuously until mixed well. Let the mixture bubble gently for 1 to 2 minutes.
- Melt Dairy-Free Parmesan: Add the freshly grated dairy-free parmesan cheese into the sauce and whisk until fully melted and incorporated.
- Thicken the Sauce: In a small bowl, whisk together 1 tablespoon cornstarch with 2 tablespoons water to create a slurry. Slowly add the slurry to the sauce, stirring constantly. Continue whisking until the sauce thickens, about 1 to 2 minutes.
- Add Kale and Lemon Slices: Stir in the chopped kale and thin lemon slices. Let the sauce simmer gently for 2 to 3 minutes while stirring frequently to allow flavors to meld and the kale to soften slightly.
- Simmer Tilapia in Sauce: Reduce heat to low. Return the seared tilapia fillets to the skillet, nestling them in the sauce and coating thoroughly. Allow to simmer for 5 to 10 minutes so the fish absorbs the flavors and finishes cooking through.
- Serve: Remove the skillet from heat. Serve the creamy lemon garlic herb tilapia immediately over cooked basmati rice. Garnish with additional lemon slices if desired. Enjoy your meal!
Notes
- Storage: Leftovers can be stored in a tightly sealed container and refrigerated for 3-4 days.
- If you don’t have white cooking wine, you can substitute it with an equal amount of vegetable or seafood stock.
- Use full-fat coconut cream for the richest flavor and creamiest texture.
- Be careful not to burn the garlic during sautéing to avoid bitterness.
- When searing frozen fish, make sure your skillet is hot enough to prevent sticking and achieve a golden crust.
- Adjust the amount of herbs to your preference for more or less intensity.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 30 g
- Saturated Fat: 22 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 55 mg
