top of page

Pan fried Turmeric Ginger Tilapia

Makes 2 Servings

Macros: 216 Cal, Fat 12g, Carbs 3g, Fibre 1g, Protein 24g


1 tbsp Extra Virgin Olive Oil

1/2 Lime (juiced)

1 1/2 tsps Ginger (peeled and grated)

1 Garlic (cloves, minced)

1 tsp Turmeric (ground)

1/2 tsp Cumin (ground)

1/2 tsp Chili Powder

1/8 tsp Sea Salt

2 Tilapia Fillet (about 6 oz. each)

1 1/2 tsps Coconut Oil


  1. In a small mixing bowl whisk together olive oil, lime juice, ginger, garlic, turmeric, cumin, chili powder and sea salt. Transfer the mixture to a zipper-lock bag.

  2. Place fish fillets in the bag, press out the extra air and seal the bag. Using your hands massage the turmeric-ginger sauce onto each fillet. Let fish marinate for at least 15 minutes or for up to one hour.

  3. Heat the coconut oil in a large skillet or frying pan over medium-high heat. Transfer the fillets from the bag to the pan and cook for 3 to 4 minutes per side until golden brown and crisp. (Note: You may need to cook the fillets in batches depending on the size of your pan.)

  4. Transfer the fillets to a plate and season with additional salt if needed. Enjoy!


Extra Flavour: Serve with lemon, lime or orange wedges.

Likes it Spicy: Add cayenne pepper to the marinade to taste.

No Tilapia: Use any type of white fish fillet instead like cod, haddock, pickerel or orange roughy. Cooking times may vary depending on the thickness of the fillet.

Meal Prep: Combine the marinade and fish together in a bag and freeze for up to three months. Thaw before cooking.

15 views0 comments

Recent Posts

See All


bottom of page