Pan Seared Tilapia Salad with Lemon-Garlic Vinaigrette

• Two 4-ounce tilapia fillets
• Kosher or sea salt, to taste
• Fresh cracked black pepper, to taste
• 1 tablespoon butter
• 2 tablespoons extra-virgin olive oil
• 2 cloves garlic, minced
• Zest of 1 medium lemon
• Juice of 1 medium lemon
• 1/2 teaspoon kosher or sea salt
• Fresh cracked black pepper, to taste
• 4 cups baby arugula
• 1/2 cup halved cherry tomatoes

1. Rinse and pat dry the tilapia fillets.
2. Season with salt and pepper.
3. Heat a large skillet over medium-high heat.
4. Melt the butter and then add the tilapia fillets.
5. Cook 1-2 minutes on each side or until golden and cooked through.
6. Remove the fillets from the pan and set aside.
7. In a bowl, whisk together the olive oil, garlic, lemon zest, lemon juice, salt and pepper.
8. Set aside.
9. In a large bowl, toss together the arugula, tomatoes, and vinaigrette.
10. Divide the salad between two plates and then place the tilapia fillets on top of each.

kosher, black pepper, butter, extravirgin olive oil, garlic, lemon, lemon, kosher, black pepper, baby arugula, tomatoes

Taken from www.foodandwine.com/recipes/pan-seared-tilapia-salad-with-lemon-garlic-vinaigrette (may not work)