Creole Tilapia Recipe

Prep fish

Pat the tilapia fillets dry with paper towels. Season both sides evenly with kosher salt, black pepper, paprika, garlic powder, onion powder and cayenne. Lightly dredge each fillet in the all-purpose flour, shaking off any excess.

Sear fillets

Heat 1 tablespoon olive oil and 1/2 tablespoon butter in a large nonstick or cast-iron skillet over medium-high heat until shimmering. Add the fillets in a single layer (work in two batches if needed) and sear 2–3 minutes per side until golden brown and cooked through (internal temperature ~145°F / 63°C). Transfer seared fillets to a plate and tent loosely with foil to keep warm. Wipe the pan if there are large burnt bits, leaving a little fond.

Sweat aromatics

Use the same skillet set to medium heat. Add remaining 1 tablespoon olive oil and remaining 1/2 tablespoon butter. Add the diced onion, green bell pepper and celery. Cook, stirring occasionally, until softened and translucent, about 5–7 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Build sauce

Stir in the tomato paste and cook 1–2 minutes to remove raw flavor. Add the diced canned tomatoes with their juices, chicken or seafood stock, Worcestershire sauce, hot sauce, dried thyme, dried oregano, bay leaf, sugar (if using), salt and black pepper. Stir to combine. Bring to a gentle simmer, scraping up any browned bits from the bottom of the pan. Reduce heat to low and simmer uncovered 10–12 minutes to thicken slightly and let flavors meld.

Finish sauce

Remove and discard the bay leaf. Stir in chopped parsley and sliced green onions. Taste and adjust seasoning — add a pinch more salt, pepper or hot sauce if desired.

Combine fish and sauce

Return the seared tilapia fillets to the skillet, nestling them into the sauce. Spoon some sauce over each fillet. Cover and simmer gently 3–4 minutes just to reheat and finish cooking the fish through, taking care not to overcook. Alternatively, transfer fillets to a baking dish, spoon sauce on top, and bake in a 375°F (190°C) oven for 6–8 minutes.

Divide cooked rice or grits among four plates. Place a tilapia fillet on top of each bed of rice and spoon generous amounts of Creole sauce over the fish and rice. Garnish with extra parsley and lemon wedges. Serve immediately with remaining sauce on the side.