It’s been far too long since we talked about brown butter.
I realized it’s been nearly a month since I last posted about it, which in my world feels like ages. So I made this tilapia and finished it with a drizzle of brown butter. I still seared the fish in coconut oil, but that extra hit of nutty, caramelized butter? Absolutely transformative.
I also made quick garlic brown-butter breadcrumbs with a touch of dried basil and sprinkled them on top. Lately I prefer tossing breadcrumbs on top of dishes rather than fully coating them — it’s faster and gives just the right crunchy finish.
Maybe I’m just embracing simplicity. Maybe laziness. Either way, it works.
On a personal note: when will there be a new episode of Nashville? I can’t handle the wait. Also, I finally tried a curling wand and I’m obsessed — three years late to the trend, but better late than never. And yes, I painted my nails while watching news about the pope; it felt oddly productive compared to mindless reality TV. Life’s little contradictions.
That’s all for now. Carry on.
Brown Butter Tilapia with Basil Butter Breadcrumbs
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Ingredients
- 4 fresh tilapia filets
- 1 1/2 tablespoons coconut oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 3 tablespoons brown butter
- 1/3 cup panko bread crumbs
- 1 garlic clove, minced or pressed
- 1/4 teaspoon dried basil
Instructions
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Toast the panko in a small saucepan over medium heat until golden, about 3 to 4 minutes. Remove from heat and immediately stir in the minced garlic, dried basil, and 1 tablespoon of brown butter. Set aside.
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Heat a large skillet over medium-high. Season the tilapia with salt and pepper.
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Add the coconut oil to the skillet. Once it’s melted and hot, add the tilapia and cook 2 to 3 minutes per side, until the fish is lightly golden and opaque. Remove from the heat. Right before serving, drizzle the remaining brown butter over the fillets and sprinkle with the toasted breadcrumbs.
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P.S. It may look simple, but it’s delicious.