Pat tilapia filets dry with a paper towel. Mix lemon pepper, salt and cornmeal together and coat each side of the tilapia filets with the dredge mixture.

Over medium-high heat, heat a well-seasoned cast iron pan or a non-stick pan. Once the pan is hot, spray the pan using avocado oil spray and transfer the tilapia filets to the pan, cooking in batches if necessary in order to not overcrowd the pan. Allow filets to cook undisturbed for 3 minutes. Flip the filet to the other side to complete cooking, turning again if necessary to prevent the cornmeal crust from burning.

While the fish is cooking, prepare the garlic lemon butter. Melt the butter in a small saucepan over medium heat and saute minced garlic until golden brown. Once the garlic is browned and fragrant, remove the sauce from the heat and whisk in lemon juice, lemon pepper blend, kosher salt, black pepper and dried parsley (if using) until well-combined.

Once the fish has reached an internal temperature of 145 degrees Fahrenheit and the garlic butter is prepared, serve the filets topped with garlic lemon butter - a little goes a long way, it’s a very rich topping that is balanced out by the pucker brought from the lemon juice and lemon pepper blend.