Adapted from America’s Test Kitchen
- 2 (5-6 oz) skinless tilapia fillets
- ½ teaspoon kosher salt
- 1 tablespoon vegetable oil
- Chive-Lemon Miso Butter:
- 1 tablespoon white miso
- ½ teaspoon grated lemon zest plus 1 teaspoon juice
- Pinch black pepper
- 2 tablespoons butter, softened
- 1 tablespoon minced fresh chives
- If tilapia is whole, cut it down the center. Salt each side with kosher salt. Allow to rest 15 minutes.
- Meanwhile, mix all ingredients together for miso butter; set aside.
- Pat dry tilapia filets with a paper towel.
- Add 2 tablespoons oil in a nonstick skillet over high heat.
- Add tilapia skin side down. Cook 2-3 minutes until golden brown. Flip and cook additional 2-3 minutes or until a thermometer reads 130 to 135 and the thickest part of the fillet. Transfer to a plate and cover.
- Add the remaining filets and cook for 1 minute on each side. Add to the platter.
- Place a spoonful of miso butter onto each piece.