Description
This Creamy Lemon Garlic Herb Tilapia is a delightful, easy-to-make seafood dish featuring tender tilapia fillets cooked in a rich, flavorful sauce made from coconut cream, fresh herbs, and lemon. Served over fluffy basmati rice and complemented with nutritious kale, this recipe perfectly balances creamy texture with bright citrus notes for a wholesome dinner that’s both satisfying and elegant.
Ingredients
Scale
Tilapia and Seasonings
- 1 (9 oz) package Sea Cuisine Garlic & Herb Tilapia
- 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
Sauce
- 2 tablespoons extra virgin olive oil
- 4–6 garlic cloves, minced
- 1 (14 oz) can full-fat coconut cream or coconut milk
- ½ cup vegetable or seafood stock (organic)
- 2 tablespoons mild flavorful cooking liquid
- 1 lemon, freshly squeezed
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 cup freshly grated dairy-free parmesan cheese
- 1 cup organic kale, chopped
- ½ lemon, sliced thin (seeds removed)
Side
- 2 cups cooked basmati rice
Instructions
- Prepare the Tilapia: Heat a medium skillet over medium-high heat. Add the frozen tilapia fillets directly from the freezer to the skillet.
- Sear the Tilapia: Cook the tilapia for about 5 minutes on one side until golden brown, then carefully flip and sear the other side for another 5 minutes to ensure even cooking.
- Set Tilapia Aside: Remove the tilapia from the skillet and place it on a plate temporarily to keep warm while preparing the sauce.
- Sauté Garlic: In the same skillet, heat the olive oil over medium-high heat. Add the minced garlic and sauté until it becomes fragrant, approximately 1 minute, taking care not to burn it.
- Add Herbs and Seasonings: Stir in the dried parsley, oregano, basil, thyme, dill, sea salt, black pepper, and garlic powder until the mixture is well combined and aromatic.
- Create the Sauce Base: Lower the heat to medium-low and slowly pour in the coconut cream or coconut milk, stock, mild flavorful cooking liquid, and freshly squeezed lemon juice, stirring continuously. Allow the sauce to gently bubble for 1 to 2 minutes to blend the flavors.
- Melt Parmesan Cheese: Whisk in the dairy-free parmesan cheese until it is fully melted and incorporated into the sauce, creating a creamy consistency.
- Thicken the Sauce: Combine the cornstarch and water to make a slurry. Slowly add this mixture to the sauce while whisking constantly. Continue to cook for 1 to 2 minutes until the sauce thickens.
- Add Kale and Lemon Slices: Stir in the chopped kale and thin lemon slices, then simmer the sauce for an additional 2 to 3 minutes, stirring frequently to combine the flavors and soften the kale.
- Finish Cooking Tilapia in Sauce: Reduce the heat to low, return the tilapia fillets to the skillet, and coat them gently with the sauce. Let them simmer gently for 5 to 10 minutes to meld the flavors and ensure the fish is heated through.
- Serve: Remove from heat and immediately serve the creamy lemon garlic herb tilapia alongside the warm basmati rice for a complete meal.
Notes
- Using frozen tilapia directly from the freezer saves time and seals in freshness.
- The dairy-free parmesan cheese makes this dish suitable for those avoiding dairy while keeping the sauce creamy.
- Adjust the lemon slices amount to taste for a milder or stronger citrus flavor.
- Make sure to whisk the cornstarch slurry continuously while adding to prevent lumps in the sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
