Recipe Monday: Lisa’s Tilapia in Cream Sauce

Saute fillet of tilapia with Capers Sauce  (this picture has been taken with a Hasselblad H3D II 31 megapixels camera)

I really like to cook.  

I have said that more times than you likely care to count, but I say it because I have raised three children, and only one really likes it.  It is my youngest. She will be 21 in a month and has found herself whipping up entrees that have my total culinary support.

I was at her apartment over the weekend doing the motherly things of cleaning and cooking.  Wine was involved, so there is no need to panic.

So what to cook a gal who doesn’t have a fully-stocked pantry? I mean, everyone should have heavy cream and capers in his/her refrigerator on the reg.  

Some day, we might do a “what every fridge and pantry should have” lesson.  I digress. But I looked in her freezer, and she had frozen tilapia. It was seasoned, frozen tilapia.  Not anything I would buy, but it wasn’t bad.

I pulled it from the package.  It clearly stated DO NOT thaw. So I heated up coconut oil in a fairly hot skillet.  I wanted it to sizzle when I put it in the pan. The sizzle was just “meh.” But I fried it in the oil for about 6-7 minutes on each side.  It got pretty crisp. I removed that and put it on a plate.

Then I used the pan drippings and any oil and poured one cup of heavy cream into the skillet.  It started to boil and I added three tablespoons of capers. It will coat the back of a spoon. Remove it from the heat. It will continue to thicken when it cools.  Put that over the tilapia.

Add some steamed broccolini and rice and you have the easiest dinner you could make tonight.

Lisa’s Tilapia in Cream Sauce


  • 2 lbs frozen herb-crusted tilapia
    • If you can’t find any, add your own spices of the following:
      • 1 teaspoon lemon pepper
      • 1 teaspoon salt
      • 1 teaspoon dried dill weed
      • 1 teaspoon garlic powder
  • 3 tablespoons butter or coconut oil
  • 1 cup heavy whipping cream
  • 3 tablespoons capers, drained and rinsed


If you don’t find the seasoned tilapia, season your own by mixing the the lemon pepper, salt, dill and garlic powder in a small bowl.  Sprinkle the mixture evenly over both sides of the tilapia.

In a large skillet over medium heat, melt the coconut oil.  Add the tilapia and cook until browned and cooked through, flipping once, 6-7 minutes on each side.  Once cooked, remove to a plate and cover with foil to keep warm.

Pour the cream into the same skillet, and whisk, scraping off the browned bits from the bottom of the pan.  Cook until the mixture is thick enough to coat the back of a spoon. Stir in the capers. (The sauce will thicken a bit more as it cools.)  

Serve the tilapia topped with the cream sauce.

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