A delightful and flavorful tilapia dish with a rich balsamic butter sauce.
Season the tilapia fillets with salt and ground black pepper on both sides.
Ensure the fish is dry before seasoning to help the flour adhere better.
Dredge the seasoned tilapia fillets in the all-purpose flour, shaking off any excess.
Use a shallow dish for the flour to make coating the fish easier.
Heat the olive oil in a skillet over medium-high heat.
Ensure the oil is hot before adding the fish to prevent sticking.
Cook the tilapia fillets in the skillet for about 4 minutes on each side until golden brown and cooked through.
Avoid overcrowding the skillet; cook in batches if necessary.
Remove the cooked tilapia from the skillet and keep warm.
Place the cooked fish on a plate and cover with foil to retain heat.
In a small saucepan, melt the butter over medium heat and cook until it turns golden brown and smells nutty.
Stir the butter constantly to prevent burning.
Add the balsamic vinegar to the browned butter and simmer until the mixture reduces by half.
Whisk the sauce continuously to ensure it emulsifies properly.
Pour the balsamic butter sauce over the cooked tilapia fillets and serve immediately.
Garnish with fresh herbs like parsley for added flavor and presentation.
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