Ingredients:

  • 4 tilapia fillets (approx. 1.5 in thick)
  • 12 oz large shrimp (peeled & deveined)
  • 3 tbsp olive oil (divided)
  • 1 tsp smoked paprika
  • 1/2 tsp dried oregano or thyme
  • Kosher salt (to taste)
  • Black pepper (to taste)
  • 6 tbsp unsalted butter
  • 4 cloves garlic (minced)
  • 1/2 cup chicken or seafood stock
  • 2 tbsp fresh lemon juice
  • 1/4 cup fresh parsley (chopped, for garnish)

Instructions:

  1. Pat the tilapia fillets completely dry using paper towels. In a small bowl, toss the shrimp with 1 tablespoon of olive oil, salt, pepper, paprika, and oregano. Season the dried tilapia fillets aggressively on both sides with salt and pepper.
  2. Heat 1 tablespoon of olive oil and 2 tablespoons of butter in the skillet over medium-high heat until shimmering. Carefully lay the tilapia fillets in the hot pan, ensuring they are not crowded. Sear for 3–4 minutes per side until the edges are golden brown and the internal temperature reaches 145°F (63°C). Remove the tilapia and set aside on a warm plate.
  3. Add the remaining 1 tablespoon of olive oil to the hot skillet. Add the seasoned shrimp in a single layer. Cook for 1.5–2 minutes per side until they turn opaque pink and curl slightly into a 'C' shape. Remove the shrimp immediately and add them to the plate with the tilapia.
  4. Reduce the heat to medium. Add the remaining 4 tablespoons of butter to the skillet. Once melted, add the minced garlic and sauté for 30–60 seconds until fragrant (do not let the garlic burn).
  5. Pour the chicken/seafood stock into the pan and scrape up any browned bits (fond) from the bottom. Let the sauce simmer and reduce slightly for 1 minute. Remove the skillet from the heat and stir in the fresh lemon juice.
  6. Return the seared tilapia and shrimp to the pan, spooning the lemon-garlic butter sauce over the seafood to coat. Garnish generously with fresh chopped parsley and serve immediately.