Lemon Garlic Tilapia

I just wanted to tell you all that I’m in a Starbucks writing this post. I’m hungrier than a lion and those little salted caramel cake pops are staring at me. Seriously, whoever invented those is a genius because I want to destroy about three of them… with my mouth.

Sorry if that was too much, but writing about food, staring at food, and smelling food is making me a little bit weird. Minus the fact that I’m already weird, so this post is just extremely weird. Got it?

Anyway I’ve gathered all of my willpower so we can chat about what’s been actually going down in my kitchen. About a month ago I posted a simple photo of tilapia on my Facebook page. Many of you asked for the recipe, so although I don’t have photos of the finished, plated meal, I thought that you would still enjoy it. But here’s some truth: half of the things I create or bake don’t end up on my blog. Sometimes it’s simply because I didn’t snap a photo; realistically it’s because I’m a little bit of a perfectionist now that I own a nice camera. Most of the food I create is made at night for dinner, so finding time to set up a photo shoot when I’m hungry can be difficult. Not to mention I only use natural lighting, so I’m a little bit bummed that it’s getting darker, earlier.

Let me introduce you what’s been happening. Usually my kitchen is a mess.

Mostly because I make a lot of pancakes. Like every morning. They’re always different and damn, they are delicious.

I’ve also been making a lot of brown butter and sea salt chocolate chip cookies. While they are amazing, I can’t say they benefit my waistline. Oh well… WORTH IT.

To balance it out, I eat A LOT of veggies. Roasted in garlic and tossed in olive oil. I could eat the entire pan… and often times I do.

Snack time happens a lot. I’ve been drinking vegan kale green monster smoothies (I have a recipe coming soon).

I think they totally make me kissable. My kale bag thinks so too.

Dinner is on my mind from the moment I wake up. Last week I made Turkey Sausage with spicy peppers and onions, then stuffed in an acorn squash. It was the perfect fall meal.

And since dinner can’t always be the same, I made a black bean & sweet potato chili. Just another meal that captured my heart…

Especially when deliciously scooped in salty lime corn tortillas. Ohhhhhh heavenly dayyyyy.

And who could forget Asian food? Not me!

My roommate and I cooked something similar to my teriyaki salmon with brown rice and stir-fry veggies; it’s one of my favorite meals I’ve had in a while.

However, I always leave room for dessert during Fall.

There’s nothing better than a warm apple crisp. Topped with vanilla ice cream. Men can’t resist. Hehe.

But first, a good for you Tilapia marinated in lemon, olive oil, and garlic, then topped with a basil garnish. The flavors absorb into the fish and it’s wonderful served over brown rice.

Dooooooooooooo it!

More healthy fish recipes you’ll love:

30 Minute Chili Maple Lime Salmon Bowls with Forbidden Rice

Spicy Maple Glazed Salmon for Two!

Blackened Salmon Tacos with Forbidden Rice & Mango Guacamole

Green Goddess Tuna Quinoa Salad

30 Minute Honey Garlic Salmon with Apple Dijon Green Salad

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Lemon Garlic Tilapia

byby :Monique Volz of Ambitious Kitchen

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Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

ServesServes 4

Flavorful lemon garlic tilapia seasoned with delicious herbs and pan-fried to perfection. This easy, healthy tilapia recipe takes just 30 minutes to make and perfect served over brown rice.

Ingredients

• 4 tilapia filets or loins
• 2 garlic cloves, finely minced
• 2 tablespoons fresh lemon juice, plus more
• 3 tablespoon olive oil, divided
• 1 teaspoon dried parsley flakes
• 2 tablespoons freshly chopped basil
• salt and pepper to taste

Instructions

• Place the fish in a large ziploc bag and add garlic, 1 tablespoon of olive oil, lemon juice, and parsley. Toss fish around to coat and place in refrigerator for 20 minutes.
• Once ready to cook, heat 1-2 tablespoons of olive oil in nonstick skillet over medium-high heat until oil begins to shimmer. Cook fillets two at a time for about 3-4 minutes per side or until opaque and slightly browned.
• Squeeze additional lemon juice over fish, sprinkle with salt and pepper and serve over brown rice. Serves 4.