Instructions

• Pat the 4 tilapia filets dry with paper towels. Set aside 1 tablespoon of the butter for later use.
• In a large skillet over medium-low heat, melt 1 tablespoon butter and add 1 tablespoon olive oil, swirling to coat the pan.
• Add the tilapia filets in a single layer (do not overcrowd). Cook until the bottom is set and the edges look opaque, about 3–5 minutes.
• Carefully flip each filet and cook the second side until the fish is opaque throughout and flakes easily with a fork, about 3–5 more minutes. Transfer the cooked filets to a serving dish and keep warm.
• Return the skillet to medium heat and add the reserved 1 tablespoon butter. When melted, add the 1/2 diced onion and the 2 chopped garlic cloves.
• Sauté the onion and garlic until the onion is translucent, about 5 minutes.
• Add the 1 cup chopped olives to the skillet and cook, stirring, until heated through, about 2–3 minutes.
• Spoon the olive-onion mixture over the tilapia filets (or serve it alongside).