4 tilapia fillets
1 Tbl white or yellow miso
1/2 tsp grated lemon zest
1 tsp lemon juice
dash black pepper
2 Tbl butter, softened
1 Tbl minced chives

1. Sprinkle both sides of tilpia with salt and let sit at room temperature for 15 minutes.
2. Make the miso butter by combining miso, lemon zest, lemon juice, and pepper in small bowl. Add butter and stir until fully incorporated. Stir in chives and set aside.
3. Pat tilapia dry with paper towels. Using seam that runs down middle of fillet as guide, cut each fillet in half lengthwise to create 1 thick half and 1 thin half.
4. Heat 2 Tbl oil in 12-inch skillet over high heat until just smoking. Add thick halves of fillets to skillet. Cook for 2 to 3 minutes until golden brown. Flip fillets and cook until golden brown and tilapia registers 130-135 degrees, about 2 minutes. Transfer tilapia to serving platter. Dot tilapia with two-thirds of miso butter. Cover with foil.
5. Return skillet to high heat. When oil is just smoking, add thin halves of fillets and cook until undersides are golden brown, about 1 minute. Flip and cook until second sides are golden brown, about 1 minute. Transfer to the serving platter and top thin halves with remaining miso butter. Serve immediately.