2 Tbsp Extra Virgin Olive Oil
6, 4- to 5-oz tilapia fillets
1/2 Cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
For balsamic butter sauce:
Combine vinegar and garlic in small saucepan and simmer over medium heat until liquid is reduced to a thick syrup, about 5 min. Set aside.
Heat 1 Tbsp oil over high heat, in each of 2 large skillets. Sprinkle tilapia with salt and pepper. Sauté fish in the two skillets until golden, about 2 min per side.
Re-warm balsamic syrup over medium-low heat. Whisk in the cubes of butter, 1 piece at a time, until butter is melted and combined with balsamic mixture.
Drizzle fish with sauce. Serve immediately.
Makes six servings. Serve with your favorite vegetables, mashed potato or rice dish!