Ingredients:

  • 4 large tilapia fillets (approx. 6 oz or 170g each)
  • 1 tsp smoked paprika
  • 0.5 tsp sea salt
  • 0.25 tsp cracked black pepper
  • 1 tbsp avocado oil
  • 3 tbsp unsalted grass-fed butter, cold and cubed
  • 4 cloves garlic, minced
  • 1 large lemon, juiced and zested
  • 1 tbsp fresh Italian parsley, finely chopped

Instructions:

  1. Dry the fish. Use paper towels to pat both sides of the 4 tilapia fillets until bone dry.
  2. Season the fillets. Mix the 1 tsp smoked paprika, 0.5 tsp sea salt, and 0.25 tsp pepper, then sprinkle evenly over both sides of the fish.
  3. Heat the skillet. Add 1 tbsp avocado oil to a large skillet over medium high heat until the oil shimmers and barely wisps of smoke appear.
  4. Sear the first side. Place fillets in the pan (don't crowd!). Cook for 3 minutes until the edges look opaque and the bottom is golden.
  5. Flip carefully. Use a fish spatula to turn the fillets over. Cook for another 2 minutes.
  6. Lower the heat. Reduce the flame to medium low to prevent the garlic from scorching in the next step.
  7. Add the aromatics. Push the fish to one side and drop in the 4 minced garlic cloves. Sauté for 30 seconds until fragrant but not browned.
  8. Mount the butter. Add the 3 tbsp cold, cubed butter and the lemon juice. Whisk the melting butter into the juice until a velvety, thick sauce forms.
  9. Baste the fish. Spoon the bubbling garlic butter over the fillets repeatedly for 1 minute.
  10. Finish and serve. Turn off the heat. Top with lemon zest and 1 tbsp chopped parsley. Rest for 2 minutes before serving.