Pan Fried Tilapia Recipe
This Pan Fried Tilapia Recipe is quick, easy, and delicious! Tender tilapia fillets with a creamy pesto sauce make a perfect weeknight meal.
Servings: 4 servings
Ingredients
- 1 tablespoon olive oil for frying the tilapia
- 1 package Sea Cuisine Smart Indulgence Roasted Garlic and Herb Tilapia frozen for convenience and flavor
- 1/2 cup heavy cream (or evaporated milk + 1 teaspoon cornstarch) for a rich, creamy sauce
- 1/3 cup pesto for a burst of fresh flavor
- 1 cup low sodium chicken broth to create the sauce base
- 2 teaspoons cornstarch for thickening the sauce
- 1 tablespoon lemon juice to brighten the flavors
- salt and pepper to taste, essential seasonings to enhance the dish
Instructions
Prepare the Tilapia
- Heat the olive oil in a large skillet over medium heat. Once hot, carefully add the frozen tilapia fillets to the pan. Since they are frozen, they may release some moisture, so ensure you get a good sear on one side before flipping.
Cook the Tilapia
- Cook the tilapia for about 4-5 minutes on one side, then gently flip the fillets using a spatula. Cook for another 4-5 minutes until the fish is cooked through and flakes easily with a fork. Remove the tilapia from the skillet and set aside on a plate.
Make the Sauce
- In the same skillet, reduce the heat to low and add the chicken broth, scraping the bottom of the pan to incorporate any browned bits for extra flavor. Stir in the heavy cream (or evaporated milk mixture) and the pesto, then whisk until well combined.
Thicken the Sauce
- In a small bowl, mix the cornstarch with a tablespoon of cold water to create a slurry. Gradually add this to the sauce while stirring continuously. Cook for an additional 2-3 minutes until the sauce has thickened to your desired consistency. Finally, stir in the lemon juice and season with salt and pepper to taste.
Combine and Serve
- Place the cooked tilapia back into the skillet with the sauce, spooning the creamy mixture over the fish to coat. Allow everything to warm through for another minute before plating. Serve hot with your favorite side dishes, and enjoy!
Equipment
- Large Skillet
- Measuring Cups and Spoons
- Spatula
- Whisk
- Cutting board and knife
Notes
- Use evaporated milk with cornstarch as a lighter alternative to heavy cream.
- Substitute pesto with sun-dried tomato paste for a different flavor twist.
- For a dairy-free version, use coconut cream and dairy-free pesto.
- Fresh tilapia can be used instead of frozen; adjust cooking time accordingly.
- Store leftovers in an airtight container in the fridge for up to three days and reheat gently.