Pan-Seared Tilapia with Garlic Oil

Pan-Seared Tilapia with Garlic Oil
Garlic Tilapia
Maryse Chevriere

Garlic Tilapia

Consider this your easy, weeknight meal-for-two for those of you not concerned about "garlic breath." Serve it with a simple salad of arugula with Parmigiano-Reggiano dressed with lemon and olive oil to round out the meal. 

See all tilapia recipes here

Ready in
20 m
Deliver Ingredients


  • 4 cloves garlic, finely diced
  • 5 olive oil
  • 1 tilapia fillet
  • Salt and pepper, to taste
  • 1 lemon cut into wedges
  • Chives, finely diced


In a pan over low heat, sauté the garlic in the olive oil until soft, about 8 minutes. Remove the garlic bits from the pan and set aside in a small dish, then increase the heat under the pan to medium.

Season the tilapia on both sides with salt and pepper. Sauté the fish in the garlic oil, about 3-4 minutes on each side. Serve with a spritz of fresh lemon juice, chives, and a spoonful of the sautéed garlic on top.

Tilapia Shopping Tip

A fresh fish should not smell fishy nor have milky, opaque eyes; it should have bright red gills, firm flesh, and a tight anal cavity.

Tilapia Cooking Tip

Whole fish should be stored upright in ice in the refrigerator.

Tilapia Wine Pairing

Most white wines (especially albariño) and rosé with most fish dishes. Muscadet, sancerre, or New Zealand sauvignon blanc with cold fish dishes; chardonnay, pinot gris/grigio, or pinot blanc with grilled or roasted fish; sauvignon blanc or gewürztraminer with baked fish; grüner veltliner with fish pâté; vintage or non-vintage champagne or sparkling wine with light fish dishes; fino or manzanilla with small fried fish; junmai, junmai-ginjo, or junmai-daiginjo with teriyaki fish.