Sautéed Tilapia with Lemon Miso Butter

Adapted from America’s Test Kitchen

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• 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

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1. If tilapia is whole, cut it down the center. Salt each side with kosher salt. Allow to rest 15 minutes.
2. Meanwhile, mix all ingredients together for miso butter; set aside.
3. Pat dry tilapia filets with a paper towel.
4. Add 2 tablespoons oil in a nonstick skillet over high heat.
5. 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.
6. Add the remaining filets and cook for 1 minute on each side. Add to the platter.
7. Place a spoonful of miso butter onto each piece.