Eosinophilic Esophagitis Friendly Lemon Garlic Tilapia

Total time25 min

Prep time10 min

Cook time15 min

Eosinophilic Esophagitis Friendly Lemon Garlic Tilapia

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Ingredients

4 servings

4 tilapia fillets (about 6 oz each)
½ tsp fine sea salt
½ tsp ground turmeric
¼ tsp ground ginger
2 tbsp olive oil, divided
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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For the sauce

4 cloves garlic, thinly sliced
⅓ cup chicken bone broth
3 tbsp fresh lemon juice (from about 1 large lemon)
1 tsp lemon zest
1 tsp apple cider vinegar
1 tbsp fresh thyme leaves

For serving

2 tbsp fresh parsley, finely chopped (optional)
lemon wedges, for serving (optional)

Instructions

1
Pat the tilapia fillets dry with paper towels. In a small bowl, stir together the salt, turmeric, and ginger. Sprinkle the spice mixture evenly over both sides of each fillet.
2
Heat 1 tbsp of the olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the fillets and cook undisturbed for 3–4 minutes, until the underside is golden and releases easily from the pan. Flip and cook for another 2–3 minutes, until the fish reaches 145°F (63°C) on an instant-read thermometer and flakes easily when pressed at the thickest point. Transfer to a plate and tent loosely with foil.

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