June 24, 2026

Pan-Seared Tilapia with Summer Vegetables

Name: Pan-Seared Tilapia with Summer Vegetables
Prep time: PT10 M
Total time: 30 min
Yield: 4
Ingredients: 4 tilapia fillets (each about 5 oz/150 g); 1/4 tsp (1 mL) each salt and pepper; 3 tbsp (45 mL) butter, divided; 1 clove garlic, minced; 2 small zucchini, diced; 2 shallots, diced; 1/2 jar (170 mL) VH® Lemon Herb Peri Peri; 1/2 cup (125 mL) frozen corn; 1/2 cup (125 mL) frozen peas; 2 tbsp (30 mL) finely chopped fresh chives; 4 lemon wedges, for serving

10

Prep Time Minutes
30
Total Time Minutes
11
Number of Ingredients
4
Servings

Tags:

Summer

Ingredients

4 tilapia fillets (each about 5 oz/150 g)
1/4 tsp (1 mL) each salt and pepper
3 tbsp (45 mL) butter, divided
1 clove garlic, minced
2 small zucchini, diced
2 shallots, diced
1/2 jar (170 mL) VH® Lemon Herb Peri Peri
1/2 cup (125 mL) frozen corn
1/2 cup (125 mL) frozen peas
2 tbsp (30 mL) finely chopped fresh chives
4 lemon wedges, for serving

Directions

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Step one

Season fish with salt and pepper. Melt 2 tbsp (30 mL) butter in large skillet set over medium heat. Cook fish with garlic, turning fish once, for 6 to 10 minutes per side or until browned and just starting to flake when tested with a fork. Transfer to plate.
Step two

Melt remaining butter in skillet set over medium-high heat. Cook zucchini and shallots for 2 to 3 minutes or until slightly softened. Stir in VH® Lemon Herb Peri Peri; bring to boil. Stir in corn and peas. Cook for 2 to 3 minutes or until vegetables are tender.
Step three

Spoon vegetables and sauce over fish; garnish with chives. Serve with lemon wedges.