Ingredients:

  • 4 (6 oz / 170 g) tilapia fillets
  • ½ tsp (3 g) kosher salt
  • ¼ tsp (1 g) black pepper
  • ½ tsp (1 g) paprika
  • 2 tbsp (30 ml) avocado oil
  • 3 tbsp (42 g) unsalted butter
  • 4 cloves (12 g) garlic, minced
  • 1 tbsp (15 ml) fresh lemon juice
  • 1 tsp (2 g) lemon zest
  • 1 tbsp (4 g) fresh parsley, chopped

Instructions:

  1. Pat the tilapia fillets completely dry with paper towels. In a small bowl, combine salt, pepper, and paprika, then dust both sides of the fillets evenly.
  2. Heat the avocado oil in a 12-inch skillet over medium-high heat until it shimmers. Carefully lay the fillets in the pan and sear undisturbed for 3–4 minutes per side until a golden-brown crust forms.
  3. Immediately reduce heat to medium and add the butter to the pan. Once the butter foams, stir in the minced garlic.
  4. As the garlic becomes fragrant (about 1 minute), stir in the lemon juice and lemon zest. Spoon the bubbling garlic butter over the fish repeatedly for the final 2 minutes of cooking.
  5. Remove from heat and garnish with fresh chopped parsley.