Tilapia with Creamy Leeks
Elevate your weeknight dinners with this irresistible Tilapia with Creamy Leeks recipe, where delicate tilapia fillets meet a rich and savory leek sauce. Perfectly pan-seared tilapia is paired with caramelized leeks simmered in a luscious blend of heavy cream, garlic, and a bright splash of lemon juice, creating a dish that’s equally light and indulgent. This 40-minute recipe is brimming with flavor yet simple to prepare, making it ideal for both busy evenings and elegant entertaining. Finished with a sprinkle of fresh parsley, this dish is best served over steamed rice, creamy mashed potatoes, or alongside crusty bread to savor every drop of the velvety sauce. Packed with protein and fresh vegetables, Tilapia with Creamy Leeks is a sophisticated yet fuss-free addition to your seafood repertoire.
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Recipe Information
Ingredients
- 4 pieces Tilapia fillets
- 3 stalks Leeks
- 3 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 2 cloves Garlic
- 0.75 cups Heavy cream
- 2 tablespoons Lemon juice
- 2 tablespoons Fresh parsley
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
Instructions
Begin by cleaning and preparing the leeks. Cut off the roots and dark green tops, leaving only the light green and white parts. Slice the leeks in half lengthwise, then cut them into thin half-moons. Rinse thoroughly in a bowl of water to remove any grit or dirt.
Pat the tilapia fillets dry with paper towels and season both sides with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. Once the butter is melted and bubbly, add the tilapia fillets. Cook for 3-4 minutes per side, or until golden brown and cooked through. Remove the fillets from the skillet and set them aside on a plate. Cover loosely with foil to keep warm.
In the same skillet, reduce the heat to medium-low and add the remaining 2 tablespoons of butter and 1 tablespoon of olive oil. Add the leeks and cook for 5-7 minutes, stirring occasionally, until they become soft and slightly caramelized.
Mince the garlic and add it to the skillet with the leeks. Cook for an additional 1-2 minutes, stirring frequently, until fragrant.
Pour in 3/4 cup of heavy cream and stir to combine. Bring the mixture to a gentle simmer and cook for 3-4 minutes, allowing the sauce to thicken slightly.
Add the lemon juice and season the creamy leeks with the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Stir well and taste for seasoning, adjusting if needed.
Return the cooked tilapia fillets to the skillet, nestling them into the creamy leeks. Spoon some of the sauce over the fillets and let them warm through for 2-3 minutes.
Sprinkle the dish with freshly chopped parsley and serve immediately. This dish pairs beautifully with steamed rice, mashed potatoes, or crusty bread.
Nutrition Facts
Calories |
1857 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.9 g | 174% | |
| Saturated Fat | 65.5 g | 328% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 501 mg | 167% | |
| Sodium | 2710 mg | 118% | |
| Total Carbohydrate | 42.8 g | 16% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 11.4 g | ||
| Protein | 109.0 g | 218% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 247 mg | 19% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 2202 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
