Lemon Garlic Pan-Seared Tilapia with Herb Butter
Ingredients
- 4 tilapia fillets (about 6 oz each), patted dry
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
- 3 cloves garlic, minced
- 2 tablespoons unsalted butter
- 3 tablespoons fresh lemon juice (about 1 large lemon)
- 2 tablespoons fresh parsley, roughly chopped
- Lemon slices for serving (optional)
- 1 tablespoon capers (optional)
Instructions
- Remove tilapia fillets from the fridge 10 minutes before cooking. Pat completely dry with paper towels on both sides.
- Mix garlic powder, smoked paprika, onion powder, oregano, salt, pepper, and cayenne in a small bowl. Rub the seasoning evenly over both sides of each fillet.
- Heat a large skillet over medium-high heat. Add olive oil and let it heat until shimmering.
- Place fillets in the pan without crowding. Cook undisturbed for 3 to 4 minutes until a golden crust forms and the fish releases easily from the pan.
- Flip gently with a wide spatula. Cook the second side for 2 to 3 minutes until the fish is opaque all the way through and flakes easily with a fork.
- Transfer fillets to a serving plate. Reduce heat to medium-low. Add butter to the same pan and let it melt.
- Add minced garlic and cook for 45 seconds, stirring, until fragrant but not browned.
- Add lemon juice and stir, scraping up any browned bits from the pan. Let the sauce bubble for 1 minute.
- Pour the lemon garlic butter sauce over the fillets. Top with fresh parsley and serve immediately with lemon slices if desired.
Notes
Always pat the tilapia fillets completely dry before seasoning — this is the single most important step for getting a golden sear instead of steamed, soft fish.