Ingredients:

  • 2 (6 oz / 170g) firm white fish fillets (Tilapia, Mahi Mahi, or Halibut)
  • ½ tsp (3g) Garlic powder
  • ½ tsp (3g) Smoked paprika
  • ½ tsp (3g) Kosher salt
  • ¼ tsp (1g) Cracked black pepper
  • 2 tbsp (30ml) Avocado oil
  • 1 tbsp (15g) Unsalted butter
  • 1 medium (60g) Lemon, halved

Instructions:

  1. Pat the fish fillets completely dry using paper towels, pressing firmly on both sides. Evenly dust both sides with the garlic powder, paprika, salt, and pepper.
  2. Place a grill pan over medium-high heat. Wait until the pan is shimmering and the oil is just beginning to wisp smoke.
  3. Carefully place the fillets onto the hot ridges. Press down lightly with a spatula for 5 seconds to ensure contact. Sear undisturbed for 3–5 minutes per side, flipping only once the fish releases naturally from the pan.
  4. During the last 2 minutes of cooking, add the butter into the gaps between the ridges and place the lemon halves cut-side down. Spoon the foaming butter over the fish. Remove once the internal temperature hits 145°F (63°C) or the flesh flakes easily with a fork.