Pan-Fried Tilapia with Lemon Garlic Cream Sauce Recipe

Introduction

This Pan Fried Tilapia recipe delivers a deliciously crispy fish fillet smothered in a creamy garlic lemon sauce. It’s quick to prepare and perfect for a flavorful weeknight dinner that feels special.

Ingredients

• 1 tablespoon olive oil
• 1 tablespoon butter
• 4 skinless tilapia fillets
• Salt and freshly ground black pepper (to taste)
• Chopped fresh parsley (for garnish)
• 2 tablespoons butter (divided)
• 3 cloves garlic (minced)
• ½ cup low sodium chicken broth (or dry white wine)
• ¼ cup heavy cream
• 2 tablespoons fresh lemon juice
• Salt and freshly ground black pepper (to taste)

Instructions

1. Step 1: Heat 1 tablespoon olive oil and 1 tablespoon butter in a skillet over medium heat.
2. Step 2: Season the tilapia fillets with salt and pepper, then place them in the skillet. Cook for 3 minutes on each side until golden and cooked through. Remove the fish and set aside.
3. Step 3: Add 1 tablespoon butter to the same skillet and melt over medium-high heat. Stir in the minced garlic and cook for 15 seconds until fragrant.
4. Step 4: Slowly whisk in the chicken broth and let it cook for about 4 minutes until reduced by one-third.
5. Step 5: Reduce the heat to medium-low and add the remaining butter. Slowly whisk in the heavy cream, stirring continually to prevent curdling.
6. Step 6: Add fresh lemon juice and whisk the sauce until well combined. Season with salt and pepper, then adjust the seasoning as needed.
7. Step 7: Remove the skillet from the heat.
8. Step 8: Pour the sauce over the cooked tilapia fillets or return the fish to the skillet and spoon the sauce over it.
9. Step 9: Garnish with chopped fresh parsley and serve immediately.

Tips & Variations

• For a lighter option, substitute heavy cream with half-and-half or coconut milk.
• Add a pinch of red pepper flakes to the garlic for a subtle kick.
• Use fresh lemon zest along with lemon juice to enhance the citrus flavor.
• Serve with steamed vegetables or over rice for a complete meal.

Storage

Store any leftover tilapia and sauce in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to prevent the sauce from separating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen tilapia for this recipe?

Yes, just make sure to thaw the fillets completely and pat them dry before cooking to ensure they crisp up properly.

What can I substitute for chicken broth?

You can use dry white wine, vegetable broth, or even water with a bit of seasoning if you don’t have chicken broth on hand.

Pan-Fried Tilapia with Lemon Garlic Cream Sauce Recipe

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★★★★★

4.8 from 93 reviews

A simple and elegant pan-fried tilapia recipe featuring tender fish fillets cooked in olive oil and butter, complemented by a creamy garlic-lemon sauce made with chicken broth, heavy cream, and fresh lemon juice. Perfect for a quick and flavorful meal garnished with fresh parsley.

• Author: Sana
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Frying
• Cuisine: American
• Diet: Low Salt

Ingredients

Scale 1x2x3x

Fish

• 1 tablespoon olive oil
• 1 tablespoon butter
• 4 skinless tilapia fillets
• Salt and freshly ground black pepper (to taste)
• Chopped fresh parsley (for garnish)

Sauce

• 2 tablespoons butter (divided)
• 3 cloves garlic (minced)
• ½ cup low sodium chicken broth (or dry white wine)
• ¼ cup heavy cream
• 2 tablespoons fresh lemon juice
• Salt and freshly ground black pepper (to taste)

Instructions

1. Heat the skillet: Set a skillet over medium heat; add 1 tablespoon olive oil and 1 tablespoon butter and heat until melted and shimmering.
2. Cook the fish: Season the tilapia fillets with salt and freshly ground black pepper. Place them in the hot skillet and cook for about 3 minutes on each side until the fish is opaque and flakes easily. Remove the cooked fillets from the skillet and set aside.
3. Prepare the garlic butter: Add 1 tablespoon butter to the same skillet over medium-high heat. Stir in the minced garlic and cook for about 15 seconds until fragrant, being careful not to burn it.
4. Make the sauce base: Slowly whisk in the low sodium chicken broth and cook for about 4 minutes, allowing the liquid to reduce by approximately one third.
5. Add cream and lemon: Reduce the heat to medium-low and add the remaining butter. Slowly whisk in the heavy cream to combine smoothly, then add the fresh lemon juice while continuing to whisk to prevent curdling.
6. Season the sauce: Season the sauce with salt and freshly ground black pepper, then taste and adjust the seasoning as needed.
7. Finish off the sauce: Remove the skillet from heat to prevent overcooking the cream sauce.
8. Serve the fish: Pour the creamy garlic-lemon sauce over the cooked tilapia fillets, or return the fish to the skillet and spoon the sauce over them evenly.
9. Garnish and enjoy: Sprinkle freshly chopped parsley on top for a fresh finish and serve immediately.

Notes

• For a wine-free version, use low sodium chicken broth as the liquid base.
• Ensure the skillet is hot enough before adding fish for a nice sear but avoid burning the butter or garlic.
• Whisk the cream constantly when adding to the broth to prevent curdling.
• Tilapia cooks quickly, so watch closely to avoid overcooking which can dry out the fish.
• This dish pairs well with steamed vegetables, rice, or a light salad.

Keywords: pan fried tilapia, garlic lemon sauce, easy fish recipe, quick seafood, creamy tilapia, skillet fish