Ingredients:

  • 4 large tilapia fillets (approx. 6 oz each)
  • 2 tbsp unsalted butter, melted
  • 1 tbsp extra virgin olive oil
  • 1.5 tsp cracked black pepper
  • 1 tsp sea salt
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1 fresh lemon, zested and sliced
  • 2 tbsp fresh parsley, finely chopped

Instructions:

  1. Dry the fillets. Use heavy duty paper towels to pat both sides of the 4 tilapia fillets until they feel tacky.
  2. Combine the rub. In a small bowl, whisk together the 1.5 tsp cracked black pepper, 1 tsp sea salt, 1 tsp garlic powder, and 1/2 tsp smoked paprika.
  3. Season the surface. Sprinkle the spice mix evenly over both sides of the fish, pressing it gently with your fingers so it adheres.
  4. Heat the pan. Place your skillet over medium high heat and add 1 tbsp extra virgin olive oil. Wait 3 minutes until the oil ripples and shimmers.
  5. Infuse the fat. Add the 2 tbsp melted butter to the shimmering oil. Watch for the butter to foam and then subside.
  6. Start the sear. Lay the fillets into the pan, moving away from you to avoid splashes.
  7. Sizzle undisturbed. Cook for 3 to 4 minutes. Wait until the edges turn opaque and a golden crust is visible.
  8. Flip carefully. Use a thin spatula to turn the fish. The aroma of toasted garlic should be intense now.
  9. Finish the cook. Cook the second side for 2 to 3 minutes until the thickest part of the fish flakes easily with a fork.
  10. Aromatics boost. Toss in the lemon slices and zest during the last 60 seconds of cooking. The lemon juice will hit the butter and create a quick, vibrant pan sauce.