Garlic Butter Pan-Seared Tilapia

One of the most common setbacks encountered when cooking fish is overcooking, which often leads to dryness and toughness. Pan-searing is a great cooking method to avoid this issue. Due to being continually cooked in oil for a short amount of time, pan-seared fish retains its moisture and comes out tender and full of flavor. This instructable will cover the method I use to pan-sear tilapia, as well as the seasonings I like to use.

Ingredients

1. Thawed Tilapia (I use Kirkland Signature tilapia loins)
2. 1/2 sweet onion, diced
3. 4-5 garlic cloves
4. salt
5. onion powder
6. dried oregano
7. dried thyme
8. dried basil
9. spice rub of choice (I used Traeger Everything Rub)
10. 2 Tbsp butter
11. cooking oil (vegetable, avocado, olive, etc)
12. Seasoned rice (optional)

Tools

1. Cutting board
2. knife
3. nonstick skillet/saute pan
4. spatula
5. plates

Peel and dice the onion and set aside. Smash the garlic cloves with the flat side of the knife to release flavor and make them easier to peel. Once they are peeled, set aside.

Season one side of the tilapia generously. The other side will be seasoned later.

Add the butter and garlic to the pan and heat on medium-high heat. Once the butter is melted, add the cooking oil. There should be enough to cover the bottom of the pan.

One the oil is hot, place the tilapia in the pan with the seasoned side face down. Season the top side now, while the bottom is cooking. Let cook for about 4 minutes.

After the first side is done cooking, flip the tilapia to cook the other side. The cooked side should now be slightly browned. Once flipped, add diced onions to the pan, making sure they are in the oil. I add 1-2 handfuls. Cook for 4 more minutes.

After ensuring that both sides are slightly browned, remove the tilapia and onions from the pan and set on a plate. Let sit for 5 minutes to cool and finish cooking in the center.

I like to serve with seasoned rice, however, it is optional. I typically use Rice-A-Roni chicken-flavored rice. Enjoy!