Pan-Seared Turmeric Tilapia with Cucumber-Yogurt Slaw (Gluten-Free)
This vibrant one-pot dish features tender turmeric-spiced tilapia fillets, quickly pan-seared and served with a refreshing cucumber-yogurt slaw. It's a gluten-free meal that's both wholesome and bursting with flavor, ready in just 25 minutes.
- 4 pieces tilapia fillets
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp olive oil
- 1 medium English cucumber, thinly sliced
- 0.75 cup plain Greek yogurt (gluten-free)
- 2 tbsp fresh dill, chopped
- 2 tbsp fresh lemon juice
- 1 clove garlic, minced
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Instructions
Pat tilapia fillets dry and season both sides with turmeric, cumin, salt, and black pepper.
⏱️ 1 minuteHeat olive oil in a large nonstick skillet over medium-high heat.
⏱️ 1 minute 🌡️ Medium-highAdd seasoned tilapia to the skillet and cook for 3-4 minutes per side, until golden and cooked through. Transfer fillets to a plate and cover to keep warm.
⏱️ 8 minutes 🌡️ Medium-highIn the same skillet (no need to clean), add a splash more oil if needed and reduce heat to medium. Stir in minced garlic and sauté for 30 seconds until fragrant.
🌡️ MediumAdd cucumber slices to the skillet and toss quickly, then remove from heat. In a bowl, mix Greek yogurt, lemon juice, dill, and sautéed cucumbers to make the slaw.
⏱️ 2 minutesServe the turmeric tilapia topped with cucumber-yogurt slaw and a squeeze of extra lemon if desired.
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Nutrition Information
Per serving. Values are approximate and may vary.
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