Ingredients:

  • 2 (6-ounce/170g each) tilapia fillets, skinless
  • 1 tablespoon (15ml) olive oil
  • 1 tablespoon (15g) unsalted butter
  • 1/4 teaspoon (1.5g) salt
  • 1/4 teaspoon (1.5g) black pepper
  • 1/2 teaspoon (2.5g) garlic powder
  • 1/2 teaspoon (2.5g) paprika
  • 2 tablespoons (30g) unsalted butter, cut into pieces
  • 2 cloves garlic, minced (about 1 teaspoon)
  • 2 tablespoons (30ml) fresh lemon juice
  • 2 tablespoons (30ml) dry white wine (like Sauvignon Blanc or Pinot Grigio) - optional
  • 1 tablespoon (15ml) chopped fresh parsley
  • 1 tablespoon (15ml) chopped fresh chives
  • 1/4 teaspoon (1.5g) salt, or to taste
  • 1/4 teaspoon (1.5g) black pepper, or to taste

Instructions:

  1. Pat the tilapia fillets dry with paper towels. Season both sides with salt, pepper, garlic powder, and paprika. Drying the fillets is key for a good sear.
  2. Heat olive oil and butter in a large non-stick skillet over medium-high heat. Once the butter is melted and the pan is hot, carefully place the tilapia fillets in the skillet. Listen for the sizzle!
  3. Sear the tilapia for 3-4 minutes per side, or until golden brown and cooked through. The internal temperature should reach 145°F (63°C). The fish should flake easily with a fork.
  4. Remove the tilapia from the skillet and set aside. In the same skillet, melt the butter over medium heat. Add the minced garlic and cook for about 30 seconds, or until fragrant. Don't burn the garlic!
  5. (If using white wine) Add the white wine to the skillet and scrape up any browned bits from the bottom of the pan. This adds a ton of flavour! Let the wine reduce slightly, about 1 minute.
  6. Stir in the lemon juice, parsley, chives, salt, and pepper. Whisk until the sauce is emulsified and smooth.
  7. Spoon the lemon-herb butter sauce over the pan-seared tilapia fillets. Serve immediately.