Description
This Creamy Lemon Garlic Herb Tilapia is a flavorful and comforting dish featuring tender tilapia fillets cooked to golden perfection and smothered in a rich, creamy coconut-based sauce infused with fresh lemon, garlic, and an aromatic blend of herbs. Served alongside fluffy basmati rice and vibrant kale, it’s a dairy-free, herbaceous seafood meal that’s both delicious and satisfying.
Ingredients
Scale
Fish and Rice
- 1 (9 oz) package Sea Cuisine Garlic & Herb Tilapia
- 2 cups cooked basmati rice
Sauce and Seasonings
- 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 (for slurry)
- 1 cup freshly grated dairy-free parmesan cheese
- 1 cup organic kale, chopped
- ½ lemon, sliced thin (seeds removed)
- 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
- Heat the skillet and cook tilapia: Heat a medium skillet over medium-high heat. Add the frozen tilapia fillets directly from the freezer to the hot skillet.
- Sear tilapia on first side: Cook the tilapia for 5 minutes without moving until the underside is golden brown and seared well.
- Flip and sear other side: Carefully flip the fillets and cook the other side for 5 minutes until cooked through and golden.
- Remove tilapia and set aside: Transfer the cooked tilapia to a plate to keep warm.
- Sauté garlic: In the same skillet, heat the olive oil over medium-high heat. Add the minced garlic and sauté for about 1 minute until fragrant but not browned.
- 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 oil.
- Add liquids and lemon juice: Reduce heat to medium-low. Slowly pour in the coconut cream or coconut milk, vegetable or seafood stock, mild flavorful cooking liquid, and freshly squeezed lemon juice, stirring constantly. Let the mixture gently bubble for 1 to 2 minutes to meld flavors.
- Incorporate dairy-free parmesan cheese: Whisk in the freshly grated dairy-free parmesan cheese until it melts fully into the sauce, enriching its creaminess.
- Thicken the sauce: Mix the cornstarch with water to create a slurry. Slowly add this slurry to the skillet while whisking continuously. Cook for 1-2 minutes until the sauce thickens to a creamy consistency.
- Add kale and lemon slices: Stir in the chopped organic kale and thin lemon slices (with seeds removed). Simmer for 2-3 minutes, stirring frequently, until kale softens slightly.
- Return tilapia to skillet: Reduce heat to low and gently nestle the tilapia fillets back into the creamy herb sauce. Spoon sauce over the fish and simmer gently for 5-10 minutes to allow flavors to meld.
- Serve: Remove from heat and serve immediately with cooked basmati rice on the side, spooning extra sauce over the top.
Notes
- For best results, do not thaw the tilapia before cooking, as searing from frozen helps maintain texture.
- The sauce can be adjusted in thickness by adding more or less cornstarch slurry.
- Use full-fat coconut cream for a richer and creamier sauce, or coconut milk for a lighter version.
- Dairy-free parmesan can be substituted with regular parmesan if dairy is not a concern.
- Feel free to swap kale with spinach or Swiss chard if preferred.
- This dish pairs beautifully with white or brown basmati rice but can also be served with quinoa or cauliflower rice for a low-carb option.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
