Tilapia Meuniere Jury-rigged (We're gettin' fancy here)

So, as with everything, there's a story behind this. July 3rd, I had the "meet the mom" dinner with Andrew's mom and her husband, Jeff. We were eating at this awesome restaurant called "Ralph and Kacoo's." It's a seafood place (mmmmm my favorite). One of the specials for that day was the "Trout Meuniere." We all had no idea of what it was, and none of us ended up getting it, but it sparked my curiousity.
Turns out, it's a fish that is lightly floured and then pan-fry it. There are a lot of variations, so if you're curious about more, then just wiki it. We didn't have trout, but we did have a ton of tilapia. Andrew bought a 4lb bag back in the day, and we've been trying to come up with unique ways to cook it (shake-n-bake, cook in balsamic-vinaigrette, use actual fish-fry and then bake, etc).

So here is our version of trout meuniere:

Ingredients:
-BUTTER
-Tilapia (however many pieces you want, defrosted)
-Tony's or something similar
-Half a Lemon
-flour
-Rice (still using instant!)

Directions:
1. Take a mixing bowl and fill it with flour. At this point you can do one of two things. You can either season the flour, or you can season the fish and THEN flour it. Make sure the fish isn't soaking wet, but it is slightly damp. Lightly coat the fish.
2. Take a saucepan and add some butter. Keep it on the higher end of medium heat, the borderline. You can pan-fry it in oil, but our SMOKED like crazy. We thought it would set off the fire alarms, but we were lucky. Wait until the butter is browning, and then add a piece of fish. Cook it about three minutes on each side.
3. Repeat for each piece.
4. Cut down the heat on the pan to the lower end of medium, and add more butter. Season the butter with Tony's, and squeeze half a lemon's juice into the pan (be careful, cold + hot = maybe ouches). Cook the sauce. There may be flour in it, meaning there could be a brownish foam looking stuff, but don't worry about it.
5. Place the fish on the plate and pour sauce over it. Add a side of rice (keep it plain).

The reason the rice should be kept plain is that the rest of the dish is SO RICH. It took us forever to eat because it almost hurt. Think about it; the butter is infused into the tilapia from being cooked in it (so it almost melts in your mouth), plus you're adding a primarily butter sauce on top. The lemon that is added gives it a sharp taste to contrast the richness of the butter. Taste it before pouring it on your fish to make sure you like it, but it's a really good flavor combo.
Also, be careful of how many pieces you eat. I'm not saying you'll get sick, but you won't be able to move for a little while.

This is a super easy, SUPER cheap dish to make that is also somewhat fancy. I don't have a picture...we ate it too fast :P