Sautéed Tilapia with Garlic Herb Butter Sauce

• Gluten free

• Meat

  • 1 1/2 tbsp Prosciutto

• Seafood

  • 4 (5 to 6 ounce skinless tilapia, skinless fillets

• Produce

  • 1 1/2 tbsp Flat-leaf parsley
  • 1 Garlic clove, large
  • 1 Lemon
  • 2 tsp Shallots

• Condiments

  • 1/2 tsp Dijon mustard
  • 2 tbsp Lemon juice, freshly squeezed

• Baking & Spices

  • 1 Pepper, freshly ground
  • 1 Salt

• Oils & Vinegars

  • 1 tbsp Canola oil

• Dairy

  • 1/4 cup Butter, unsalted

Found on tamingofthespoon.com

Description

Ingredients

• ¼ cup unsalted butter, softened
• 1½ tablespoons chopped flat-leaf parsley
• 1 large garlic clove, peeled and minced
• 2 teaspoons minced shallots
• ½ teaspoon Dijon mustard
• 1½ 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

Directions

• 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 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.