Pan Seared Tilapia with Almond Browned Butter
4 4 to 5-ounce skinless fresh tilapia fillets, or other whitefish
freshly ground pepper
1 tablespoon olive oil
2 tablespoons butter
1/4 cup coarsely chopped almonds
1 tablespoon snipped fresh parsley
1. Season fish with salt and pepper on one side. Heat a large skillet over medium-high heat. When the pan is hot (a drop of water should sizzle or roll) remove from heat and add olive oil, tilting pan to coat with oil. Return pan to heat and add fish (if necessary, cook fish half at a time). Cook fish for 4 to 5 minute or until it is easy to remove with spatula. Gently turn fish and cook for 2 to 3 minutes more or until fish flakes easily when tested with a fork. Place fillets on serving dish.
2. Reduce heat to medium. Add butter to skillet. When butter begins to melt, stir in almonds. Cook for 30 to 60 seconds or until butter is melted and nuts are lightly toasted (do not let butter burn). Spoon butter mixture over fish fillets. Sprinkle with parsley. Makes 4 main-dish servings.