Ingredients:

  • 4 tilapia fillets (1 lb)
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp smoked paprika
  • 1/4 tsp garlic powder
  • 1 tbsp vegetable oil
  • 3 tbsp unsalted butter
  • 3 cloves garlic, minced
  • 1 tbsp fresh lemon juice
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Pat each tilapia fillet thoroughly with paper towels until the surface is completely dry. In a small bowl, combine salt, pepper, paprika, and garlic powder. Dust both sides of the fillets evenly, pressing the spices into the flesh.
  2. Heat 1 tbsp of oil in a large non-stick or cast-iron skillet over medium-high heat until it begins to shimmer. Carefully place the fillets in the pan and cook undisturbed for 3 minutes until a mahogany-colored crust forms. Carefully flip the fillets.
  3. Immediately reduce heat to medium. Add the butter and minced garlic to the pan. Once the butter foams, tilt the pan slightly and use a spoon to continuously pour the bubbling garlic butter over the fillets for the final 2–3 minutes.
  4. Remove from heat, drizzle with fresh lemon juice, and garnish with chopped parsley.