Creamy Lemon Garlic Herb Tilapia | SaraTasty
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Creamy Lemon Garlic Herb Tilapia

Creamy Lemon Garlic Herb Tilapia
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Why You’ll Love This Recipe

This recipe offers a quick, flavorful dinner with tender tilapia fillets cooked straight from the freezer and simmered in a luscious lemon-garlic herb coconut cream sauce. The addition of kale adds a nutritious, vibrant touch, while the dairy-free parmesan and fresh lemon slices brighten the dish. It’s simple, wholesome, and perfect paired with basmati rice for a satisfying meal.

ingredients

  • 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 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)

Herbs/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

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

directions

To Sear/Defrost the Tilapia

  1. Heat a medium skillet over medium-high heat. Add tilapia fillets straight from the freezer.
  2. Sear for 5 minutes on one side until golden, then flip and sear the other side for 5 minutes.
  3. Remove tilapia from skillet and set aside on a plate.

To Make the Creamy Sauce

  1. In the same skillet, heat olive oil over medium-high heat. Add minced garlic and sauté until fragrant, about 1 minute.
  2. Stir in herbs and seasonings until well combined.
  3. Reduce heat to medium-low. Slowly add coconut cream/milk, stock, mild flavorful cooking liquid, and lemon juice, stirring to combine. Let it gently bubble for 1-2 minutes.
  4. Whisk in the dairy-free parmesan cheese until melted.
  5. Mix cornstarch and water, then slowly add to the sauce while whisking continuously. Cook until sauce thickens, about 1-2 minutes.
  6. Add chopped kale and lemon slices, stir well, and simmer for 2-3 minutes, stirring frequently.
  7. Reduce heat to low and return tilapia to the skillet, coating it in the sauce. Simmer gently for 5-10 minutes.

To Serve

Remove from heat and serve immediately with basmati rice. Enjoy!

Servings and timing

  • Yield: 2 servings
  • Prep time: 5 minutes
  • Cook time: 20 minutes
  • Total time: 25 minutes

Variations

  • Substitute olive oil with vegan butter, coconut oil, or grapeseed oil.
  • Add other greens like spinach, broccolini, collards, or asparagus for more flavor and nutrition.
  • Use regular parmesan if not dairy-free.
  • Serve with quinoa or cauliflower rice for a low-carb option.

storage/reheating

  • Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
  • Reheat gently on the stovetop or microwave until warmed through.

FAQs

Can I use fresh tilapia instead of frozen?

Yes, adjust searing time accordingly until fish is cooked through.

Is the coconut cream necessary?

It adds richness and creaminess; canned coconut milk can be used but the sauce may be thinner.

Can I use regular cream instead of coconut cream?

Yes, but this recipe is designed to be dairy-free.

What other fish can I use?

White fish like cod, haddock, or sole work well as substitutes.

Can I add more lemon flavor?

Yes, add lemon zest or extra lemon juice to taste.

Is this recipe gluten-free?

Yes, naturally gluten-free if stock and seasonings are gluten-free.

How do I prevent the kale from overcooking?

Add kale towards the end and simmer just until wilted.

Can I make the sauce thicker?

Add a little more cornstarch slurry, stirring continuously.

What wine pairs with this dish?

A crisp white wine like Sauvignon Blanc pairs nicely.

Can I prepare this dish ahead of time?

Prepare the sauce and cook fish fresh for best texture, but sauce can be made ahead and reheated.

Nutrition (per serving)

  • Calories: 380 kcal
  • Carbohydrates: 56 g
  • Protein: 7 g
  • Fat: 15 g
  • Saturated Fat: 2 g
  • Fiber: 5 g
  • Sodium: 1187 mg
  • Potassium: 335 mg
  • Sugar: 2 g
  • Vitamin A: 3409 IU
  • Vitamin C: 62 mg
  • Calcium: 170 mg
  • Iron: 3 mg

Conclusion

Creamy Lemon Garlic Herb Tilapia is a quick, elegant, and flavorful meal perfect for busy weeknights or special dinners. The combination of tender tilapia, creamy citrus sauce, and hearty kale makes it both nutritious and delicious, delivering restaurant-quality taste right at home.

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Creamy Lemon Garlic Herb Tilapia

Creamy Lemon Garlic Herb Tilapia

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  • Author: Chef Sara
  • Total Time: 25 minutes
  • Yield: 2 servings
  • Diet: Gluten Free
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Description

A quick and elegant creamy lemon garlic herb tilapia dish with tender fish, hearty kale, and a rich dairy-free parmesan coconut cream sauce, perfect for a nutritious weeknight meal.

Ingredients

  • 1 (9 oz) package Sea Cuisine Garlic & Herb Tilapia
  • 2 cups cooked basmati rice
  • 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)
  • 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

  1. Heat a medium skillet over medium-high heat. Add tilapia fillets straight from the freezer.
  2. Sear for 5 minutes on one side until golden, then flip and sear the other side for 5 minutes.
  3. Remove tilapia from skillet and set aside on a plate.
  4. In the same skillet, heat olive oil over medium-high heat. Add minced garlic and sauté until fragrant, about 1 minute.
  5. Stir in herbs and seasonings until well combined.
  6. Reduce heat to medium-low. Slowly add coconut cream/milk, stock, mild flavorful cooking liquid, and lemon juice, stirring to combine. Let it gently bubble for 1-2 minutes.
  7. Whisk in the dairy-free parmesan cheese until melted.
  8. Mix cornstarch and water, then slowly add to the sauce while whisking continuously. Cook until sauce thickens, about 1-2 minutes.
  9. Add chopped kale and lemon slices, stir well, and simmer for 2-3 minutes, stirring frequently.
  10. Reduce heat to low and return tilapia to the skillet, coating it in the sauce. Simmer gently for 5-10 minutes.
  11. Remove from heat and serve immediately with basmati rice.

Notes

  • Substitute olive oil with vegan butter, coconut oil, or grapeseed oil.
  • Add other greens like spinach, broccolini, collards, or asparagus for more flavor and nutrition.
  • Use regular parmesan if not dairy-free.
  • Serve with quinoa or cauliflower rice for a low-carb option.
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Category: Dinner
  • Method: Searing, simmering
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 380 kcal
  • Sugar: 2 g
  • Sodium: 1187 mg
  • Fat: 15 g
  • Saturated Fat: 2 g
  • Carbohydrates: 56 g
  • Fiber: 5 g
  • Protein: 7 g

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