Tilapia with Cilantro-Lemon Butter

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  1/2 tsp. salt
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  Cumin, Ground(3g)
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  Paprika, Ground(3g)
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  Cayenne Pepper, Ground(1g)
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  Tilapia, Fillet
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  Olive oil(15g)

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

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  Unsalted Butter(45g)
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  Cilantro, Fresh(45g)
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  Lemon(5g)
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  Paprika, Ground(3g)
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  1/4 teaspoon salt
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  Lemon

Instructions

1. 1Zest one lemon, then juice both lemons into a small bowl. Add the butter, fresh cilantro (chopped), ground cumin, and cayenne pepper to the bowl; stir and mash with a spoon until fully blended and set aside.
2. 2Pat the tilapia fillets dry with paper towels. In a small bowl, combine the ground paprika, additional ground paprika, and a pinch of salt and cayenne pepper; sprinkle this seasoning mixture evenly over both sides of each fillet.
3. 3Heat the olive oil in a large nonstick skillet over medium-high heat for 1–2 minutes until shimmering.
4. 4Place the tilapia fillets in the hot skillet in a single layer and cook for 3–4 minutes without moving them until the underside is golden and the fish begins to turn opaque, then gently flip each fillet.
5. 5Cook for another 3–4 minutes over medium-high heat until the fish flakes easily when tested with a fork and the internal temperature reaches 145°F.
6. 6Transfer the cooked tilapia fillets to a clean cutting board and divide evenly into 4 meal prep containers while hot.
7. 7Top each fillet with a dollop of the cilantro-lemon butter (about 1 tablespoon per fillet) so it melts slightly over the fish.
8. 8Seal containers and refrigerate; serve within 3–4 days with fresh lemon wedges for squeezing over the top.