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This pan fry tilapia with pesto cream sauce recipe delivers restaurant level flavor on any weeknight schedule. I love how the flaky fish melts into a rich basil cream and every time I make it my kitchen fills with the most inviting aroma. The creamy sauce comes together in minutes and the entire dish feels both effortless and dazzling at the table.
The first time I tried making this for friends they were amazed it did not come from a fancy bistro. It is now my go to for impressing guests when I am short on time.
Ingredients
- Olive oil: provides richness and helps brown the fish. Use extra virgin for best flavor and a sunny color
- Sea Cuisine Smart Indulgence Roasted Garlic and Herb Tilapia: delivers garlicky depth and plenty of seasonings so you save on measuring. Look for fillets that are firm with no icy clumps
- Heavy cream: gives the sauce its luxurious texture and body. If using evaporated milk add just a little cornstarch to keep things smooth
- Pesto: brings basil brightness and nutty undertones. Try to use a fresh version from the refrigerated section for lively taste and color
- Low sodium chicken broth: adds savory backbone without excess salt. Choose a brand with clean simple ingredients
- Cornstarch: helps thicken the sauce quickly so it clings to the fish. Always mix it into broth first then add to the pan
- Lemon juice: brightens the whole dish and balances the rich flavors. Freshly squeezed is best for a vibrant taste
- Salt and pepper: round out the flavors. Fresh cracked pepper adds a touch of bite
Step by Step Instructions
- Heat the Skillet
- Warm olive oil in a nonstick skillet over medium high heat. Let the oil shimmer and tilt the pan to coat the bottom evenly so the fish will not stick.
- Cook the Fish
- Add frozen tilapia fillets in a single layer. Cook on the first side for about five minutes until it starts to turn golden. Flip carefully and cook another five to six minutes until the surface is crisp and fish is flaky. Make sure internal temperature is one four five degrees. Remove to a plate and keep warm.
- Make the Sauce
- Lower the heat to low and add heavy cream and pesto to the empty skillet. Whisk together chicken broth and cornstarch in a small bowl until fully blended then add to the skillet. Stir gently and let the mixture reach a gentle simmer. Stir often so the sauce becomes smooth and thick enough to coat the back of a spoon.
- Finish and Serve
- Stir in lemon juice to enliven the sauce. Taste and season with salt and fresh pepper. Slide the tilapia back into the skillet and spoon the sauce all over the fish. Serve hot over pasta mashed potatoes or rice.
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The pesto is my favorite element because each bite reminds me of summer evenings in the garden. Last holiday my nieces helped whisk the sauce and now they always request the recipe when they visit.
Storage Tips
Transfer leftover tilapia and sauce to an airtight container and refrigerate for up to two days. When reheating use gentle low heat on the stove or microwave in short thirty second bursts to keep the fish tender and the sauce creamy. Add a splash of milk or broth if the sauce looks too thick or tight out of the fridge.
Ingredient Substitutions
You can swap out the tilapia for other white fish fillets like cod or haddock if desired. For a lighter option try half and half in place of heavy cream though the sauce will be less rich. Store bought basil pesto is convenient but homemade pesto using bright basil and toasted nuts makes an extra special sauce. If chicken broth is unavailable vegetable broth works just as well.
Serving Suggestions
This dish is fantastic over al dente pasta or creamy mashed potatoes for ultimate comfort. Fluffy rice is a lovely pairing that soaks up every bit of sauce. I also like to serve a crisp green salad with lemon vinaigrette and crusty bread for a well rounded meal that feels like a treat.
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Cultural and Historical Notes
Tilapia has been enjoyed in Mediterranean kitchens for centuries owing to its mild taste and quick cooking. The pairing of basil pesto and cream likely draws from northern Italian inspiration where garden herbs and dairy often round out seafood dishes. This recipe is a classic example of how global flavors can transform simple weeknight staples into something memorable.
Recipe FAQs
- → What adjustments can I make if I don't have heavy cream?
You can substitute heavy cream with evaporated milk stirred with a little cornstarch to maintain richness and a silky texture in the sauce.
- → Can I use fresh tilapia instead of frozen?
Yes, fresh tilapia works well. Adjust the cooking time and skip thawing. Cook until the fillets are golden on both sides and opaque in the center.
- → What sides pair best with tilapia in pesto cream sauce?
This dish is delicious over pasta, mashed potatoes, or steamed rice. Add a green salad or garlic bread for a full meal.
- → How can I add more brightness to the sauce?
A splash of lemon juice at the end enhances freshness and balances the creamy pesto flavors nicely.
- → Is it possible to make this dish ahead of time?
It's best served fresh, but you can prepare the sauce in advance. Reheat gently and add the fish just before serving.