Ingredients:
2-4 pcs of frozen tilapia (thawed)
1 tbsp olive oil
1/2 Butter
1/4 cup freshly squeezed lemon juice
1 tbsp chopped onion/shallot
Fresh milk
Salt and pepper to taste
Cooking the fish:
1. Marinate the fish with salt and pepper and keep in the chiller for about 30 minutes to 1 hour.
2. Heat the grill pan and add in about 1 tbsp olive oil.
Tips: Use a non-stick pan. Make sure the pan is hot as you want to sear the fish as soon as it hits the pan. This seals in the juices and immediately firms the flesh; it's less likely to stick to the pan and it's easier to flip.
3. Let it sear for a few minutes on one side, then flip it over until it’s done.
4. Set aside on a serving plate.
The Sauce:
1. Add on half a teaspoon of butter in the pan. Turn on the heat to medium high and cook until the butter foam slowly evaporates.
Tips: Reduce the heat so you won't burned the butter.
2. Combine onion/shallot with lemon juice and pour into the pan. Keep the heat to medium high to reduce the lemon juice about a third. Season with a bit of salt and pepper.
3. Turn off the heat and add the chunk of butter into the pan. Stirring the butter in the pan until it well combined. Pour in some fresh milk and whisk it. Return the sauce to the heat to incorporate all the butter, do it over very low heat, or the sauce will break.
Tips: Use cold butter to avoid the lemon juice separate out from the butter and turn of the heat when the butter goes in.
4. Pour the lemon butter sauce onto the tilapia fish. Serve with steamed asparagus.
