Sautéed Tilapia with Chive-Lemon Miso Butter
We were skeptics, too—until we did our homework. The facts: Most tilapia is responsibly raised and features moist, firm flesh with a clean, mild taste.
Keywords
- Fish & Seafood
- Weeknight
- Main Courses
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.americastestkitchen.com.
Cooking tools:
- Cutting board
- Paper towel
- Mixing bowl
- Spoon
- Nonstick skillet
- Thin spatula
- Serving platter
- Measuring spoon
- Measuring cup
- Instant-read thermometer
- Chef's knife
Ingredients
- 4 (5- to 6-ounce) skinless tilapia fillets
- 1 teaspoon kosher salt
- 2 tablespoons vegetable oil
- 2 tablespoons white miso
- 1 teaspoon grated lemon zest plus 2 teaspoon juice
- 1/8 teaspoon pepper
- 4 tablespoons unsalted butter, softened
- 2 tablespoons minced fresh chives
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