Description
This creamy lemon garlic herb tilapia recipe combines tender seared tilapia with a rich, dairy-free coconut cream sauce infused with fresh herbs and garlic. Served over basmati rice and complemented with kale and lemon slices, it’s a flavorful, easy-to-make seafood dish perfect for a wholesome dinner in just 25 minutes.
Ingredients
Tilapia
- 1 (9 oz.) package Sea Cuisine Garlic & Herb Tilapia
Rice
- 2 cups cooked Basmati rice
Sauce Ingredients
- 2 tablespoons 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 tablespoons white cooking wine (optional, can substitute with 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)
- 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: Heat a medium skillet over medium-high heat. Place the frozen tilapia pieces directly in the skillet and sear for 5 minutes per side until golden and fully defrosted. Once cooked, remove the tilapia and set aside on a plate.
- Sauté Garlic: In the same skillet, add the extra virgin olive oil and heat over medium-high. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn.
- Add Herbs and Seasonings: Stir in the sea salt, black pepper, garlic powder, dried parsley, oregano, basil, thyme, and dill, combining well with the garlic and oil.
- Prepare Creamy Sauce: Reduce heat to medium-low. Gradually pour in the coconut cream/milk, vegetable or seafood stock, freshly squeezed lemon juice, and white wine (or additional stock if skipping wine). Stir to combine and allow the mixture to gently bubble for 1-2 minutes.
- Incorporate Dairy-Free Parmesan: Add the freshly grated dairy-free parmesan cheese to the sauce and whisk until fully melted and smooth.
- Thicken Sauce: In a small bowl, mix cornstarch with water to create a slurry. Slowly add this to the sauce while whisking continuously until it thickens, about 1-2 minutes.
- Add Kale and Lemon Slices: Stir in the chopped kale and thin lemon slices, letting the sauce simmer for 2-3 minutes while stirring frequently to combine flavors.
- Reintroduce Tilapia to Sauce: Lower the heat to low and gently place the seared tilapia back into the skillet. Coat the fish evenly with the sauce and let everything simmer together for 5-10 minutes to meld flavors and ensure the fish is heated through.
- Serve: Remove from heat and immediately serve the creamy lemon garlic herb tilapia over cooked basmati rice. Enjoy your flavorful and comforting meal!
Notes
- For a wine-free version, simply substitute the white cooking wine with additional vegetable or seafood stock.
- Ensure the tilapia is cooked through and golden on both sides when searing from frozen.
- Use full-fat coconut cream or milk for a richer, creamier sauce.
- Dairy-free parmesan adds a unique nutty flavor; regular parmesan can be used if dairy is not a concern.
- Adjust herbs and seasonings to your taste preference for more or less intensity.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
