Chimichurri Tilapia

Chimichurri Tilapia

Pan-seared tilapia gets a bright lift from tangy, herb-packed chimichurri sauce.

Total 25 min Makes 4 servings Calories 285/serving

Dietary

Pescatarian, Keto, Wheat free, Dairy free, Nut free, Halal

Allergens

Fish

Mild tilapia fillets are seared until golden and flaky, then topped with a garlicky, tangy chimichurri sauce bursting with fresh parsley and oregano. This Argentine-inspired preparation comes together quickly, making it a solid choice for weeknight dinners that still feel a little special. Serve with rice or crusty bread to soak up the extra sauce.

Ingredients

  • 4 tilapia fillets (about 6 ounces each)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil, for searing
  • 3/4 cup chimichurri sauce
  • 1 lemon, cut into wedges, for serving

Method

  1. Pat the tilapia fillets dry with paper towels and season both sides evenly with salt and pepper.

  2. Heat the olive oil in a 9-inch skillet over medium-high heat until shimmering.

  3. Add the tilapia fillets to the skillet and sear until golden on the bottom and opaque about halfway through, 3 to 4 minutes.

  4. Flip the fillets carefully and cook until the fish flakes easily with a fork, 3 to 4 minutes more.

  5. Transfer the fillets to plates and spoon the chimichurri sauce generously over the top.

  6. Serve immediately with lemon wedges on the side.

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★ 3.3 (1)

Chimichurri Tilapia

Mild tilapia fillets are seared until golden and flaky, then topped with a garlicky, tangy chimichurri sauce bursting with fresh parsley and oregano. This Argentine-inspired preparation comes together quickly, making it a solid choice for weeknight dinners that still feel a little special. Serve with rice or crusty bread to soak up the extra sauce.

25 min 4 servings 285 cal

Ingredients

  • 4 tilapia fillets (about 6 ounces each)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil, for searing
  • 3/4 cup chimichurri sauce
  • 1 lemon, cut into wedges, for serving

Method

  1. 1

    Pat the tilapia fillets dry with paper towels and season both sides evenly with salt and pepper.

  2. 2

    Heat the olive oil in a 9-inch skillet over medium-high heat until shimmering.

  3. 3

    Add the tilapia fillets to the skillet and sear until golden on the bottom and opaque about halfway through, 3 to 4 minutes.

  4. 4

    Flip the fillets carefully and cook until the fish flakes easily with a fork, 3 to 4 minutes more.

  5. 5

    Transfer the fillets to plates and spoon the chimichurri sauce generously over the top.

  6. 6

    Serve immediately with lemon wedges on the side.