Quick Skillet Lemon Garlic Tilapia
10min
20min
3
1130
Chef's Note
For the best flavor, make sure not to overcook the tilapia - it should be just opaque and flake easily with a fork. If you prefer a thicker sauce, you can add 1 teaspoon of cornstarch mixed with 1 tablespoon of water to the skillet before returning the fish.
Tags
Ingredients
24 oz tilapia fillets
3 cups brown rice
8 cups fresh spinach
6 cloves garlic
2 whole lemon
3 tablespoons olive oil
2 tablespoons butter
1 teaspoon dried oregano
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon black pepper
2 cups cherry tomatoes
1 cup chicken broth
Instructions
- 1
Begin by cooking 3 cups of brown rice according to package instructions. This typically takes about 15-20 minutes.
- 2
While rice cooks, pat 24 oz of tilapia fillets dry with paper towels. Season both sides with 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon paprika.
- 3
Mince 6 cloves of garlic and zest both lemons. Cut one lemon into thin slices and juice the other lemon.
- 4
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. When hot, add the tilapia fillets and cook for 3-4 minutes per side until golden and cooked through. Remove fish to a plate and cover to keep warm.
- 5
In the same skillet, add 1 tablespoon olive oil and 2 tablespoons butter. Once butter is melted, add the minced garlic and cook for 30 seconds until fragrant.
- 6
Add 1 cup chicken broth, lemon zest, 3 tablespoons lemon juice, and 1 teaspoon dried oregano to the skillet. Bring to a simmer for 2 minutes.
- 7
Add 8 cups fresh spinach and 2 cups cherry tomatoes to the skillet. Cook, stirring occasionally, until spinach is wilted, about 2-3 minutes.
- 8
Return the tilapia to the skillet, spooning some of the sauce over the fish. Warm for 1 minute.
- 9
Serve the tilapia and vegetable mixture over the cooked brown rice, dividing equally among 3 plates.
Nutrition Information (per serving)
1130
71g
127g
38g
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