Ingredients:

  • 4 Tilapia fillets (approx. 6oz each)
  • 1 tsp Kosher salt
  • 1/2 tsp Freshly cracked black pepper
  • 2 tbsp Avocado oil
  • 3 cloves Garlic, finely minced
  • 3 tbsp Unsalted butter, cold and cubed
  • 2 tbsp Freshly squeezed lemon juice
  • 1 tsp Lemon zest
  • 1 tbsp Fresh Italian parsley, finely chopped

Instructions:

  1. Pat the 4 tilapia fillets completely dry on both sides with paper towels.
  2. Season both sides evenly with 1 tsp Kosher salt and 1/2 tsp freshly cracked black pepper.
  3. Heat 2 tbsp avocado oil in a large skillet over medium high heat until the oil is shimmering and just starting to wisps of smoke.
  4. Place the fillets in the pan, laying them away from you to avoid oil splatter.
  5. Sear for 3 to 4 minutes without moving them until the edges turn golden and the fish releases easily from the pan.
  6. Flip the fillets carefully using a fish spatula.
  7. Add 3 cloves minced garlic to the empty spaces in the pan and cook for 30 seconds until fragrant but not browned.
  8. Lower the heat to medium and add 3 tbsp cold cubed butter and 1 tsp lemon zest.
  9. Once the butter starts to melt, pour in 2 tbsp lemon juice and spoon the bubbling mixture over the fish for 2 minutes until the sauce looks glossy and the fish is opaque.
  10. Remove from heat immediately and garnish with 1 tbsp chopped Italian parsley before serving.