When my youngsters get home from faculty, they are famished. My more youthful daughter will consume pretty much something I put in the front of her at that point. My older daughter is much more discerning. She will solid an important eye over what I have cooked and photographed that day after which skip judgment. Unless I have made a dessert, my daughter commonly gives me a lukewarm shrug of the shoulders earlier than pulling out the gallon of ice-cream from the freezer.
- 1/4 cup unsalted butter, softened
- 1 1/2 tablespoons chopped flat-leaf parsley
- 1 large garlic clove, peeled and minced
- 2 teaspoons minced shallots
- 1/2 teaspoon Dijon mustard
- 1 1/2 tablespoons minced prosciutto
- 2 tablespoons freshly squeezed lemon juice
- Salt, to taste
- Freshly ground pepper, to taste
- 1 tablespoon canola oil
- 4 (5 to 6 ounce) skinless tilapia fillets
- Lemon wedges for serving
- Mix butter with parsley, garlic, shallots, Dijon mustard, prosciutto, and lemon juice. Add a pinch of salt and pepper then stir until evenly mixed. Set aside.
- Heat oil in a large non-stick skillet over medium-high heat. Season the tilapia fillets with salt and pepper. When the oil is shimmering, add fish fillets top side down and until fish is almost cooked through and the underside is deep golden brown, about 4 minutes. Turn fillets over.
- Using a small offset spatula, spread butter mixture over the top of each fillet, evenly dividing butter among the fillets. Cook for 1-2 minutes more or until fish is just cooked through and butter mixture has melted into the fish. Serve immediately.