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.


  • 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


  • 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 ⅛ teaspoon of each).
  • Add tilapia back to the skillet and spoon the sauce over top. Serve over pasta, mashed potatoes or rice

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