2 tilapia fillets
1 tbsp EVOO, divided
2 tbsp butter
salt and pepper
Juice of 1/2 large lemon
6-7 basil leaves
1/2 cup chicken broth
In a large heavy bottom skillet, melt 1/2 tbsp EVOO and 1 tbsp butter over medium high heat. Slice the tilapia fillets in half, lengthwise, creating 4 large tenders. Slice each tender into 3 pieces each; you should now have 12 bite sized tilapia pieces. Season the fish with salt and pepper.
When the butter begins to foam add the fish to the pan, 6 pieces at a time. Cook 3-4 minutes or until a nice golden brown. Flip and cook an additional 3 minutes, or until seared.
Remove the fish to a plate and place in a warm spot, uncovered. Add 1/2 tbsp EVOO to the pan and cook the remaining fish in the same manner, removing to the plate once complete.
Once the fish has been cooked, turn the heat to medium and add the lemon juice, chicken broth and salt and pepper to the pan. Simmer for 3-4 minutes, stirring occasionally. Chiffondale your basil and add it to the pan. Stir for 1 minute to allow the herbs to infuse the sauce. Pour the sauce over the tilapia and serve immediately.