Posted by dmzlucka on Nov 05, 2009
4 fresh tilapia filets
1 teaspoon salt
2 teaspoons freshly cracked pepper
4 tablespoons fig spread
3 tablespoons balsamic vinegar
6 tablespoons olive oil
4 tablespoons butter
Coat the tilapia with salt and pepper.
In a small bowl mix together the fig spread, balsamic vinegar and olive oil.
Spread each filet generously with the mixture and refrigerate for 30 minutes. Let the fish sit at room temperature for 10 minutes.
Then, in a large skillet, melt the butter and cook the filets for about 2 minutes on each side.
Spoon the pan juices over the filets and serve immediately.