Pan-Seared Fish with Citrus and Manioc Root Purée

By AislePrompt Editorial · Published 2026-06-15 · Updated 2026-06-15

Delicate pan-seared white fish served atop a smooth manioc root purée, accented with a bright citrus sauce for a fresh Brazilian-inspired dish. This Brazilian-inspired seafood recipe, ready in about 45 minutes, pairs salt, black pepper, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 fillets (6 oz each) white fish fillets (such as tilapia or cod)
• 1 tsp salt
• 1/2 tsp black pepper
• 3 tbsp olive oil
• 1 lb manioc (cassava) root, peeled and chopped
• 2 tbsp butter
• 1/4 cup heavy cream
• 1/3 cup orange juice, freshly squeezed
• 2 tbsp lime juice, freshly squeezed
• 1 tbsp honey
• 1 garlic clove, minced
• 2 tbsp cilantro leaves, for garnish

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Season 4 white fish fillets evenly with 1 tsp salt and 1/2 tsp black pepper on both sides. Heat 3 tbsp olive oil in a large skillet over medium-high heat and sear the fillets for 3-4 minutes per side until golden and cooked through; transfer to a warm plate.
2. Step 2: Place 1 lb peeled and chopped manioc root in a pot of salted water; bring to a boil and cook for 20-25 minutes until tender. Drain and mash with 2 tbsp butter and 1/4 cup heavy cream until smooth and creamy. Keep warm.
3. Step 3: In a small saucepan, combine 1/3 cup freshly squeezed orange juice, 2 tbsp lime juice, 1 tbsp honey, and 1 minced garlic clove. Bring to a simmer over medium heat and cook for 5 minutes until the sauce slightly thickens and becomes syrupy.
4. Step 4: To serve, spread a generous scoop of manioc purée on each plate. Place a fish fillet atop the purée and drizzle with the citrus sauce. Garnish with 2 tbsp cilantro leaves for a fresh herbal note.