Pan-Seared Tilapia with Coconut Vinegar Dipping Sauce

By AislePrompt Editorial · Published 2026-05-01 · Updated 2026-05-01

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Lightly pan-seared tilapia fillets served with a tangy Filipino-style coconut vinegar and chili dipping sauce. This Filipino-inspired seafood recipe, ready in about 20 minutes, pairs tilapia fillets, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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.

Prep: 10 min Cook: 10 min Serves 4 Filipino cuisine 220 cal/serving

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Ingredients

4 fillets (6 oz each) tilapia fillets
1 teaspoon salt
1/2 teaspoon black pepper
3 tablespoons vegetable oil
1/4 cup coconut vinegar
1 small chili red chili, finely chopped
2 garlic cloves, minced
1 teaspoon brown sugar
1 tablespoon soy sauce

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Instructions

Step 1: Pat 4 tilapia fillets dry with paper towels and season both sides with 1 teaspoon salt and 1/2 teaspoon black pepper.
Step 2: Heat 3 tablespoons vegetable oil in a large nonstick skillet over medium-high heat. Add the tilapia fillets and cook for 3-4 minutes per side until the edges are crispy and the flesh is opaque and flakes easily.
Step 3: While the fish cooks, combine 1/4 cup coconut vinegar, 1 finely chopped red chili, 2 minced garlic cloves, 1 teaspoon brown sugar, and 1 tablespoon soy sauce in a small bowl. Stir until the sugar dissolves.
Step 4: Remove the tilapia from the skillet and drain briefly on paper towels. Serve immediately with the coconut vinegar dipping sauce on the side for drizzling or dipping.