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Pan Fried Tilapia Recipe

Delicious Pan Fried Tilapia Recipe with Creamy Pesto Sauce

This Pan Fried Tilapia Recipe features tender fish cooked in a creamy basil pesto sauce, ready in under 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 fillets
Course: Dinner
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Tilapia
  • 4 fillets Sea Cuisine Garlic Herb Tilapia Pre-seasoned frozen fillets
  • 1 tablespoon Olive Oil Substitute with your favorite cooking oil
For the Cream Sauce
  • 1 cup Heavy Cream Consider substituting with evaporated milk mixed with cornstarch
  • ½ cup Basil Pesto Homemade or store-bought
  • 1 cup Low Sodium Chicken Broth
  • 1 tablespoon Cornstarch
  • 2 tablespoons Lemon Juice Freshly squeezed is ideal

Equipment

  • nonstick skillet
  • Meat Thermometer
  • Mixing Bowl

Method
 

Cooking Instructions
  1. Preheat the skillet by heating 1 tablespoon of olive oil in a nonstick skillet over medium-high heat for 1-2 minutes.
  2. Carefully place the frozen garlic herb tilapia fillets into the hot skillet. Cook for 10-11 minutes, flipping halfway through.
  3. Once cooked, remove the tilapia and reduce heat to low. Pour in 1 cup of heavy cream and mix together chicken broth with cornstarch in a bowl, adding this mixture to the skillet.
  4. Increase heat to medium and bring the sauce to a gentle simmer, stirring frequently for 3-5 minutes.
  5. Remove from heat and stir in lemon juice, seasoning with salt and pepper.
  6. Return the cooked tilapia to the skillet, spooning the creamy basil pesto sauce over the fish and serve immediately.

Nutrition

Serving: 1filletCalories: 400kcalCarbohydrates: 5gProtein: 40gFat: 24gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 600mgPotassium: 700mgSugar: 1gVitamin A: 500IUVitamin C: 5mgCalcium: 150mgIron: 2mg

Notes

Store cooked tilapia in an airtight container for up to 3-4 days. Do not freeze the basil pesto cream sauce.

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