Description
A simple yet delicious preparation of tilapia, highlighting its delicate flavors with garlic butter and fresh parsley.
Ingredients
- 4 tilapia fillets
- 2 tablespoons olive oil or avocado oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1 lemon
- 2 tablespoons unsalted butter
- 1 tablespoon fresh parsley
Instructions
- Take the tilapia fillets out of the refrigerator and place them on a plate lined with paper towels.
- Use more paper towels to pat the tops and bottoms completely dry. Let the fish sit at room temperature for about 10 minutes while you prepare the seasoning—this helps it cook more evenly.
- In a small bowl, mix together the kosher salt, black pepper, garlic powder, and paprika. Sprinkle this seasoning blend evenly over both sides of each tilapia fillet, gently pressing it into the flesh so it adheres.
- Place your large skillet over medium-high heat and let it get properly hot for a full 2-3 minutes. Add the oil and swirl it around—you should see it shimmering and it might just start to whisper a little smoke.
- Carefully lay the tilapia fillets in the hot pan, presentation-side down if one side looks nicer. Let them cook undisturbed for 3-4 minutes. You’ll see the edges turning opaque and a golden-brown crust creeping up the sides.
- Slide a thin spatula underneath a fillet and gently flip it. Cook on the second side for 2-3 minutes until the flesh is opaque and flakes easily with a fork.
- Reduce the heat to low and add the butter to the pan. As it melts, tilt the pan and spoon the foaming butter over the fillets repeatedly for a minute.
- Transfer the seared tilapia to a warm plate. Sprinkle immediately with the fresh parsley and serve with lemon wedges for squeezing over the top.
Notes
For an extra crunch, you can lightly coat the fillets with flour before seasoning.
