#willowsblaze

You’ll need:

1 tilapia filet (other white fish probably works) 

2 cloves of garlic, minced

1 tbs olive oil

1-2 tbs of butter  (margarine won’t work, sorry)

about 1/3 cup of flour

spices of your choice, though I suggest garlic powder, salt, and pepper.

1/2 cup of chicken broth (You might need a little more, I usually just pour some in the pan)

1 tbs of lemon juice

Start out by putting the flour on a plate, and season it. For mine I used garlic powder, salt, and pepper to taste. Then salt and pepper both sides of the fish. Dredge the fish in the flour, coating both sides evenly. 

In a frying pan pour the olive oil and place in one tablespoon of butter over medium-high heat. Don’t touch it- let the butter melt in the olive oil as it heats up. Watch, and when the edges of your melted butter brown, then stir it up in the pan. Immediately place your fish in, and brown for 2-3 minutes on each side, or until its nice and golden. Place the fish on a plate. 

Then, put your garlic in the pan and let it sizzle for a moment, or until it turns a little brown. Add your chicken broth and allow it to reduce a bit, turning down the heat to medium. Now you can do one of two things: you can add either a second tablespoon of butter and stir nonstop until its melted into the broth (it’s important that you keep stirring until the butter is melted, or it will separate from the other fluid.), or you can add some of your leftover seasoned flour from before to thicken it. A spoonful should do. Then add your lemon juice, and add more salt and pepper to your sauce if you choose. Fresh herbs also work nicely here, try adding a few thyme or rosemary leaves if you have them on hand.