Ingredients:

  • 4 large tilapia fillets (approx. 6 oz each)
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 1 tbsp high smoke point oil
  • 3 cloves garlic, thinly sliced
  • 3 tbsp unsalted butter, chilled and cubed
  • 2 tbsp freshly squeezed lemon juice
  • 1 tsp lemon zest
  • 1 tbsp fresh parsley, finely chopped
  • 1/2 tsp smoked paprika

Instructions:

  1. Dry the protein. Pat each of the 4 tilapia fillets with paper towels until they are completely dry on both sides. Note: This ensures the fish sears rather than steams.
  2. Season the fillets. Sprinkle the 1/2 tsp sea salt, 1/4 tsp cracked black pepper, and 1/2 tsp smoked paprika evenly over both sides.
  3. Heat the pan. Add 1 tbsp high smoke point oil to a large skillet over medium high heat until the oil shimmers and barely wisps of smoke appear.
  4. Sear the first side. Lay the fillets into the pan, working in batches if needed. Cook for 3 minutes until the edges are opaque and the bottom is golden.
  5. Flip carefully. Use a fish spatula to turn the fillets over. Lower the heat to medium.
  6. Add the aromatics. Toss in the 3 cloves of thinly sliced garlic and cook for 1 minute until the garlic is fragrant and just beginning to tan.
  7. Build the sauce. Add the 3 tbsp of chilled, cubed butter and the 2 tbsp of lemon juice to the pan.
  8. Baste the fish. As the butter melts, use a spoon to continually pour the bubbling lemon butter over the fillets for 2 minutes until the fish flakes easily with a fork.
  9. Finish and serve. Remove the pan from the heat. Stir in the 1 tsp lemon zest and 1 tbsp fresh parsley. Serve immediately while the sauce is creamy.