Tilapia with Chive-Lemon Miso Butter

Sometimes simple is best. The miso compound butter is just perfect with a quick pan seared tilapia. I wouldn’t change a thing.

Recipe

4 tilapia fillets, skinless
1 tsp. Kosher salt
2 T. vegetable oil

Chive-Lemon Miso Butter
2 T. white miso
1 tsp. grated lemon zest plus 2 tsp. juice
1/8 tsp. freshly ground black pepper
4 T. unsalted butter, softened
2 T. chives, minced

Put the tilapia on a cutting board and sprinkle both sides with salt. Let sit at room temperature for 15 minutes.

For the chive-lemon miso butter combine the miso, lemon zest and juice, and pepper in a small bowl and stir well. Add the butter and stir/mash until fully incorporated. Stir in the chives and set aside.

Pat the tilapia dry on both sides with paper towels. Heat oil in a skillet over high heat until just smoking. Cook, tilting and gently shaking the skillet occasionally to distribute the oil, until the undersides are golden brown, 2-3 minutes. Flip the fish over and cook until second sides are golden brown, another 2-3 minutes.

Transfer cooked tilapia to a serving platter and immediately dot the fish with the miso butter and serve.