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Ingredients
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Tilapia & Seasoning
Lemon-Garlic Butter Sauce
Finishing & Optional
Method
Tilapia & Seasoning
Prep the fish
Pat the tilapia fillets dry with paper towels. This removes excess moisture so the fish browns slightly and the sauce adheres.
Season both sides of each fillet evenly with kosher salt, black pepper, paprika and garlic powder. Set seasoned fillets aside on a plate for 5 minutes to come slightly toward room temperature.
Cooking the Tilapia
Pan-sear the fillets
Heat a large nonstick or stainless-steel skillet over medium-high heat. Add 1 tablespoon extra-virgin olive oil (or spray). When oil shimmers, add the fillets in a single layer without crowding. Cook 3–4 minutes on the first side until the edges turn opaque and the bottom is lightly golden.
Lemon-Garlic Butter Sauce
Make the sauce
In the same skillet used for the fish (wipe out excess burnt bits if necessary), lower heat to medium-low and add 4 tablespoons unsalted butter and 1 tablespoon olive oil. Once the butter melts and starts to foam, add the minced garlic and cook 30–45 seconds, stirring, until fragrant but not browned.
Add 3 tablespoons white wine (or chicken broth) to deglaze the pan, scraping up any browned bits with a wooden spoon. Let the liquid reduce about 1–2 minutes.
Stir in 3 tablespoons fresh lemon juice, 1 teaspoon lemon zest, 1/4 teaspoon red pepper flakes, and 2 tablespoons chopped parsley. Simmer gently 30–60 seconds to marry flavors. Taste and adjust seasoning with a pinch more salt or pepper if needed.
Return the cooked tilapia to the pan spooning some sauce over each fillet to warm them for 30 seconds. This helps the fish soak up flavor without overcooking.