Description
Creamy Lemon Garlic Herb Tilapia is a flavorful and healthy dish featuring tender tilapia fillets seared to perfection and simmered in a luscious dairy-free creamy sauce made with coconut cream, fresh lemon juice, and a blend of aromatic herbs. Served alongside fluffy basmati rice and nutrient-rich kale, this recipe combines vibrant citrus notes with savory garlic and herbs for an easy and satisfying meal that’s perfect for weeknight dinners.
Ingredients
Units
Scale
Seafood
- 1 (9 oz.) package Sea Cuisine Garlic & Herb Tilapia (2 fillets)
Base
- 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 (or substitute 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
- Sear and Defrost the Tilapia: Heat a medium skillet over medium-high heat. Place the frozen tilapia fillets directly in the skillet and sear for 5 minutes until golden on one side. Flip the fillets and sear the opposite side for an additional 5 minutes until the fish is defrosted and cooked through. Remove from the skillet and set aside on a plate.
- Prepare the Creamy Sauce: In the same skillet over medium-high heat, add the olive oil. When heated, add the minced garlic and sauté for about 1 minute until fragrant, stirring frequently to prevent burning.
- Add Herbs and Seasonings: Stir in the sea salt, black pepper, garlic powder, dried parsley, oregano, basil, thyme, and dill until well combined with the garlic and oil.
- Incorporate Liquids: Reduce heat to medium-low. Slowly pour in the coconut cream or milk, vegetable or seafood stock, freshly squeezed lemon juice, and white wine (if using). Stir thoroughly and allow the mixture to gently bubble for 1-2 minutes to meld flavors.
- Add Cheese and Thicken Sauce: Whisk in the freshly grated dairy-free parmesan cheese until melted and fully combined. In a separate small bowl, mix together the cornstarch and water to create a slurry. Slowly add the slurry to the sauce while whisking constantly until the sauce thickens, which should take about 1-2 minutes.
- Add Kale and Lemon Slices: Stir in the chopped kale and thin lemon slices. Let the sauce simmer for 2-3 minutes over low-medium heat while stirring frequently to soften the kale and infuse the sauce.
- Simmer Tilapia in Sauce: Reduce heat to low and gently return the seared tilapia fillets to the skillet, ensuring they are well coated with the creamy sauce. Allow the fish to simmer in the sauce for 5-10 minutes to absorb flavors and finish cooking.
- Serve: Remove from heat and serve the creamy lemon garlic herb tilapia immediately, pairing it with the cooked basmati rice. Garnish as desired and enjoy your meal!
Notes
- Leftovers can be stored in a tightly sealed container in the refrigerator for 3-4 days.
- For a wine-free version, substitute the white cooking wine with additional vegetable or seafood stock.
- Ensure the lemon slices are thin and seeds are removed to avoid bitterness.
- Use fresh herbs if available for added flavor intensity.
- Adjust garlic quantity based on your preference for stronger or milder garlic flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 2 g
- Sodium: 570 mg
- Fat: 28 g
- Saturated Fat: 18 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 60 mg
