Ingredients:

  • 4 (6 oz) tilapia fillets
  • 2 tbsp olive oil
  • 1/2 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 1/2 tsp smoked paprika
  • 3 tbsp unsalted butter
  • 2 cloves garlic, minced
  • 1 tbsp fresh lemon juice
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Pat the tilapia fillets completely dry with paper towels and season both sides evenly with sea salt, cracked black pepper, and smoked paprika.
  2. Heat olive oil in a 12-inch cast iron or heavy-bottomed skillet over medium-high heat until the oil shimmers.
  3. Place fillets in the pan, pressing down lightly with a spatula for 5 seconds. Sear undisturbed for 3–4 minutes until a mahogany crust forms, then flip and sear the other side for 2–3 minutes.
  4. Reduce heat to medium. Add unsalted butter and minced garlic to the pan.
  5. Tilt the pan and use a spoon to continuously pour the bubbling garlic butter over the fish for 1 minute.
  6. Stir in fresh lemon juice and chopped parsley, then immediately remove from heat.