When my children get home from school, they are famished. My younger daughter will eat just about anything I put in front of her at that point. My older daughter is much more discerning. She will cast a critical eye over what I have cooked and photographed that day and then pass judgement. Unless I have made a dessert, my daughter usually gives me a lukewarm shrug of the shoulders before pulling out the gallon of ice-cream from the freezer. But yesterday was different. Yesterday, I made sautéed tilapia fillets topped with a garlic butter sauce that made you want to lick the plate clean. My older daughter took a small taste of the fish, exclaimed “This is soooo good!” and devoured the rest. When my daughter gets that excited about a recipe, I know it’s a keeper.
With so much good stuff going into the sauce, how could you blame her for getting so excited. Butter, lemon, and garlic are already a great combination. Shallots, a hint of Dijon, and the unexpected addition of prosciutto only make it better.
- 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 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.
Recipe adapted from MyRecipes.com.