Balsamic butter sauce:
1/4 Cup Traditional Balsamic Vinegar (also great with fruit flavors!)
1 garlic clove, minced
2 Tbsp Extra Virgin Olive Oil
6 4- to 5-ounce tilapia fillets
1/2 Cup (1 stick) plus 1 tablespoon chilled unsalted butter, cut into 1/2-inch cubes
For balsamic butter sauce:
Simmer vinegar and garlic in small saucepan over medium heat until reduced to thick syrup, about 5 minutes. Set aside.
Heat 1 tablespoon oil in each of 2 large skillets over high heat. Sprinkle fish with salt and pepper. Sauté fish until golden, about 2 minutes per side.
Rewarm balsamic syrup over medium-low heat. Whisk in 1/2 cup butter 1 piece at a time.
Drizzle butter over fillets and enjoy.