Sautéed Tilapia with Chive-Lemon Miso Butter
By Steve DunnPublished on November 18, 2018
Time
45 minutes
Yield
Serves 4
Ingredients
Fish
4 (5- to 6-ounce) skinless tilapia fillets 1 teaspoon kosher salt 2 tablespoon vegetable oilChive-Lemon Miso Butter
2 tablespoon white miso 1 teaspoon grated lemon zest plus 2 teaspoon juice⅛ teaspoon pepper 4 tablespoons unsalted butter, softened 2 tablespoon minced fresh chivesBefore You Begin
You can use fresh or frozen tilapia in this recipe (if frozen, thaw before cooking). There is no need to take the temperature of the thin halves of the fillets; they will be cooked through by the time they are golden brown. We like the delicate flavor of white miso in this recipe, but red miso can be substituted.
Instructions
- Place tilapia on cutting board and sprinkle both sides with salt. Let sit at room temperature for 15 minutes.
- While tilapia rests, combine miso, lemon zest and juice, and pepper in small bowl. Add butter and stir until fully incorporated. Stir in chives and set aside.
- Pat tilapia dry with paper towels. Using seam that runs down middle of fillet as guide, cut each fillet in half lengthwise to create 1 thick half and 1 thin half.
- Heat oil in 12-inch nonstick skillet over high heat until just smoking. Add thick halves of fillets to skillet. Cook, tilting and gently shaking skillet occasionally to distribute oil, until undersides are golden brown, 2 to 3 minutes. Using thin spatula, flip fillets. Cook until second sides are golden brown and tilapia registers 130 to 135 degrees, 2 to 3 minutes. Transfer tilapia to serving platter. Dot tilapia with two-thirds of miso butter.
- Return skillet to high heat. When oil is just smoking, add thin halves of fillets and cook until undersides are golden brown, about 1 minute. Flip and cook until second sides are golden brown, about 1 minute. Transfer to serving platter. Top thin halves with remaining miso butter and serve.
for the fish
for the chive-lemon miso butter
Time
45 minutesYield
Serves 4Ingredients
Fish
Chive-Lemon Miso Butter
Test Kitchen Techniques
Ingredients
Fish
Chive-Lemon Miso Butter
Test Kitchen Techniques
Ingredients
Fish
Chive-Lemon Miso Butter
Test Kitchen Techniques
Why This Recipe Works
We quickly cooked mild-tasting tilapia in a nonstick skillet over high heat to maximize flavorful browning without overcooking and drying out the fillets. We found that this fish is firm and resilient enough to cook over aggressive heat without falling apart. Dividing each fillet into a thick and a thin portion and sautéing them separately allowed for more precise cooking and even browning. Finishing with a chive-lemon miso butter added flavor and richness to this lean fish.
Before You Begin
You can use fresh or frozen tilapia in this recipe (if frozen, thaw before cooking). There is no need to take the temperature of the thin halves of the fillets; they will be cooked through by the time they are golden brown. We like the delicate flavor of white miso in this recipe, but red miso can be substituted.
Instructions
- Place tilapia on cutting board and sprinkle both sides with salt. Let sit at room temperature for 15 minutes.
- While tilapia rests, combine miso, lemon zest and juice, and pepper in small bowl. Add butter and stir until fully incorporated. Stir in chives and set aside.
- Pat tilapia dry with paper towels. Using seam that runs down middle of fillet as guide, cut each fillet in half lengthwise to create 1 thick half and 1 thin half.
- Heat oil in 12-inch nonstick skillet over high heat until just smoking. Add thick halves of fillets to skillet. Cook, tilting and gently shaking skillet occasionally to distribute oil, until undersides are golden brown, 2 to 3 minutes. Using thin spatula, flip fillets. Cook until second sides are golden brown and tilapia registers 130 to 135 degrees, 2 to 3 minutes. Transfer tilapia to serving platter. Dot tilapia with two-thirds of miso butter.
- Return skillet to high heat. When oil is just smoking, add thin halves of fillets and cook until undersides are golden brown, about 1 minute. Flip and cook until second sides are golden brown, about 1 minute. Transfer to serving platter. Top thin halves with remaining miso butter and serve.
for the fish
for the chive-lemon miso butter
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