Pan Fry Tilapia with Pesto Cream Sauce Recipe

Introduction

This Pan-Fried Tilapia with Pesto Cream Sauce offers a quick and flavorful way to enjoy a delicate fish dinner. The creamy pesto sauce adds a rich, herbaceous touch that pairs perfectly with the golden, tender tilapia fillets. It’s a simple dish that feels special enough for any night of the week.

Ingredients

• 1 tablespoon olive oil
• 1 package Sea Cuisine Smart Indulgence Roasted Garlic and Herb Tilapia (frozen)
• 1/2 cup heavy cream (or evaporated milk + 1 teaspoon cornstarch)
• 1/3 cup pesto
• 1 cup low sodium chicken broth
• 2 teaspoons cornstarch
• 1 tablespoon lemon juice
• Salt and pepper to taste

Instructions

1. Step 1: Heat 1 tablespoon olive oil over medium-high heat (or medium if your stove runs hot) in a nonstick skillet.
2. Step 2: Add the frozen tilapia fillets in a single layer and cook for 10–11 minutes, turning halfway through. Cook until the outside is golden and the internal temperature reaches at least 145°F. Transfer fillets to a plate.
3. Step 3: Reduce heat to low and add the heavy cream and pesto to the now-empty skillet.
4. Step 4: Whisk the chicken broth with cornstarch until smooth, then add it to the skillet. Bring the sauce to a simmer, stirring often, until thickened to your desired consistency.
5. Step 5: Stir in the lemon juice and season with salt and pepper to taste (about 1/8 teaspoon each is a good starting point).
6. Step 6: Return the tilapia fillets to the skillet and spoon the sauce over the top. Serve immediately over pasta, mashed potatoes, or rice.

Tips & Variations

• For a lighter sauce, use evaporated milk mixed with 1 teaspoon cornstarch instead of heavy cream.
• Try swapping pesto varieties, such as sun-dried tomato or kale pesto, to change the flavor profile.
• Ensure the fish cooks evenly by not overcrowding the pan—cook in batches if needed.

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. It’s best enjoyed fresh but reheats well for a quick next-day meal.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh tilapia instead of frozen?

Yes, fresh tilapia can be used. Adjust the cooking time slightly, cooking until the fish flakes easily and reaches an internal temperature of 145°F.

What can I serve with this dish?

This dish pairs wonderfully with pasta, mashed potatoes, rice, or steamed vegetables to soak up the delicious pesto cream sauce.

Pan Fry Tilapia with Pesto Cream Sauce Recipe

Pin Recipe

Print Recipe

★★★★★

4.9 from 133 reviews

This Pan Fry Tilapia with Pesto Cream Sauce recipe features tender tilapia fillets pan-fried to a golden crisp and served with a rich, creamy pesto sauce. It’s a quick and flavorful dish perfect for a weeknight dinner and pairs beautifully with pasta, mashed potatoes, or rice.

• Author: mia
• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Yield: 2 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Tilapia

• 1 tablespoon olive oil
• 1 package Sea Cuisine Smart Indulgence Roasted Garlic and Herb Tilapia (frozen)

For the Pesto Cream Sauce

• 1/2 cup heavy cream (or evaporated milk + 1 teaspoon cornstarch)
• 1/3 cup pesto
• 1 cup low sodium chicken broth
• 2 teaspoons cornstarch
• 1 tablespoon lemon juice
• Salt and pepper to taste

Instructions

1. Heat the oil: Warm 1 tablespoon of olive oil over medium-high heat (or medium if your stove runs hot) in a nonstick skillet to prepare for cooking the tilapia fillets.
2. Cook the tilapia: Place the frozen tilapia fillets in a single layer in the skillet. Cook for 10 to 11 minutes, flipping halfway through, until the fillets are golden brown on the outside and reach a minimum internal temperature of 145°F. Transfer cooked fillets to a plate.
3. Prepare the sauce base: Reduce the heat to low and add the heavy cream and pesto to the skillet that was used for the tilapia. This allows the pan flavors to enrich the sauce.
4. Thicken the sauce: In a separate bowl, whisk the low sodium chicken broth together with 2 teaspoons of cornstarch until smooth, then add this mixture into the skillet with the cream and pesto. Stir frequently as the sauce simmers until it thickens to your desired consistency.
5. Finish the sauce: Stir in 1 tablespoon of lemon juice and season with salt and pepper (about 1/8 teaspoon each), adjusting to your taste preferences.
6. Combine and serve: Return the cooked tilapia fillets to the skillet and spoon the pesto cream sauce over them. Serve the dish warm over your choice of pasta, mashed potatoes, or rice.

Notes

• You can substitute heavy cream with evaporated milk and 1 teaspoon cornstarch for a lighter sauce.
• Make sure to cook the tilapia to an internal temperature of 145°F for food safety.
• Serve immediately to enjoy the sauce’s creamy texture and warm fish.
• This dish pairs well with side vegetables like steamed broccoli or a fresh salad for a complete meal.

Keywords: tilapia, pan fried fish, pesto cream sauce, quick seafood recipe, easy dinner