Tilapia with Cilantro-Lemon Butter

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  0.5 tsp 1/2 tsp. salt
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  0.5 tsp Cumin, Ground
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  0.3 tsp Cayenne Pepper, Ground
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  24 oz Tilapia, Fillet
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  1 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  3 tbsp Unsalted Butter
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  3 tbsp Cilantro, Fresh
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  0.5 tsp Paprika, Ground
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  0.3 tsp 1/4 teaspoon salt
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  1 Lemon(108g)

Instructions

1. 1Make the cilantro-lemon butter: in a small bowl, combine the 3 tablespoons softened butter, 3 tablespoons finely chopped fresh cilantro, 1 teaspoon grated lemon rind, 1/2 teaspoon paprika, and 1/4 teaspoon salt. Mash and stir until fully blended. Set aside.
2. 2In a separate small bowl, mix together the 1/2 tsp salt, 1/2 tsp ground cumin, 1/2 tsp paprika, and 1/4 tsp ground red pepper.
3. 3Pat the 4 tilapia fillets dry and sprinkle the spice mixture evenly over both sides of each fillet.
4. 4Heat 1 Tbsp olive oil in a large nonstick skillet over medium-high heat until shimmering, about 1–2 minutes.
5. 5Place the tilapia fillets in the skillet in a single layer. Cook for 3–4 minutes without moving until the underside is golden and the fish turns opaque at the edges, then gently flip each fillet.
6. 6Cook for another 3–4 minutes until the fish flakes easily with a fork and reaches an internal temperature of 145°F.
7. 7Divide the cooked tilapia evenly into 4 meal-prep containers. Top each fillet with approximately 1 tablespoon of the cilantro-lemon butter while the fish is still hot so it melts over the top. Add a lemon quarter to each container. Cool to room temperature, seal, and refrigerate up to 4 days.