Pan Fry Tilapia with Pesto Cream Sauce
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This pan fried tilapia recipe tastes straight out of a gourmet restaurant but is an easy, one skillet recipe ANYONE can make! This speedy recipe is made with herbaceous, garlicky, Sea Cuisine tilapia cooked to tender, flaky perfection then bathed in a lux basil pesto cream sauce lifted with bright pops of lemon. This tilapia recipe is elegant, comforting and the epitome of minimal prep, big flavor. Serve this garlic herb tilapia with mashed potatoes, pasta, or rice with a big green salad and garlic bread and you have a stunning dinner a fraction of the price of dining out!
Ingredients
Instructions
Heat 1 tablespoon olive oil over medium high heat (medium if your stove runs hot) in a nonstick skillet.
Add the frozen fillets in a single layer and cook for 10 -11 minutes, turning over halfway through cooking. Cook until golden on the outside with a minimum internal temperature of 145 ̊F; transfer to a plate.
Reduce heat to low and add heavy cream and pesto to the now empty skillet. Whisk chicken broth with cornstarch and add to the skillet.
Bring the sauce to a simmer until thickened to desired consistency, stirring often. Stir in lemon juice. Season to taste with salt, pepper (I add about 1/8 teaspoon of each).
Add tilapia back to the skillet and spoon the sauce over top. Serve over pasta, mashed potatoes or rice.
