Tilapia with Oregano Butter Sauce

Chef Paul Stecklein With Ripples Restaurant


2 six ounce Tilapia filets
½ tablespoon EVOO (Extra Virgin Olive Oil)
2 tablespoons Oregano Butter cut into cubes
Pinch Salt and Pepper

Ingredients for butter sauce:
10 ounces softened butter
2 tablespoons chopped garlic
¾ tablespoon shallot
½ tablespoon parsley
11/4 tablespoons Oregano
1 teaspoon Salt
2 ounces white wine
Juice of half a lemon



For butter sauce:
Blend all ingredients (except lemon juice and white wine) in a small bowl and refrigerate.
In a small sauce pan, add wine and squeeze of lemon. Reduce by three thirds. Remove from heat and slowly whisk in butter till sauce begins to form. Place pan on heat as needed to keep the butter melting but do not let the butter get too hot as it will break.

Heat pan over medium heat and add EVOO. Season Tilapia with Salt and Pepper. Place fish in pan flesh side down and cook for 4 minutes (adjust heat if needed so fish does not burn). Flip over and continue to cook for another 4 minutes or until a thermometer inserted into the thickest part of fish reads 145 degrees.