Tilapia with Pimiento Sauce
Transform your weeknight dinner routine with this vibrant and flavorful Tilapia with Pimiento Sauce, a dish that brings together the subtle sweetness of tender tilapia fillets and the creamy, tangy boldness of a pimiento-infused sauce. Perfectly seasoned and pan-seared, the tilapia is nestled in a luscious blend of garlic, heavy cream, chicken broth, and Parmesan cheese, elevated by the vibrant pop of jarred pimientos. Ready in just 30 minutes, this easy seafood recipe is ideal for busy nights yet elegant enough for entertaining. Garnished with fresh parsley and served with zesty lemon wedges, this dish pairs beautifully with roasted vegetables, rice, or crusty bread. Dive into this one-pan delight that balances rich, comforting flavors with light, fresh accents—perfect for fans of quick and satisfying seafood recipes.
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Recipe Information
Ingredients
- 4 pieces Tilapia fillets
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 pieces Garlic cloves, minced
- 1 cup Jarred pimientos, drained and chopped
- 0.75 cup Heavy cream
- 0.5 cup Chicken broth
- 0.25 cup Parmesan cheese, grated
- 2 tablespoons Fresh parsley, chopped
- 4 pieces Lemon wedges (for serving)
Instructions
Season the tilapia fillets with salt and black pepper on both sides.
In a large skillet, heat olive oil over medium heat. Once hot, add the tilapia fillets and cook for 3-4 minutes per side or until golden brown and cooked through. Remove the fillets from the skillet and set aside on a plate.
In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Stir in the chopped pimientos and cook for another 2 minutes, stirring occasionally.
Reduce the heat to low, then pour in the heavy cream and chicken broth. Stir well, allowing the mixture to come to a simmer.
Add the grated Parmesan cheese and continue to stir until the cheese is fully melted and the sauce is smooth, about 2-3 minutes.
Return the cooked tilapia fillets to the skillet, spooning the pimiento sauce over the fish. Let the fillets warm through in the sauce for 2-3 minutes.
Sprinkle the dish with fresh parsley and serve hot with lemon wedges on the side for a burst of brightness.
Nutrition Facts
Calories |
1778 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.1 g | 166% | |
| Saturated Fat | 62.4 g | 312% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 490 mg | 163% | |
| Sodium | 4290 mg | 187% | |
| Total Carbohydrate | 26.6 g | 10% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 11.9 g | ||
| Protein | 115.2 g | 230% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 385 mg | 30% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 2151 mg | 46% | |
*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.
