For the Lemon Garlic Mixture
For the Fish
Preheat oven to 400F
In a small pan over low heat, combine all ingredients for Lemon Garlic Mixture and set aside.
Use paper towels to pat dry all excess moisture from fish. Sprinkle both sides with salt and pepper.
In a cast iron skillet, heat olive oil on high. Add fish and brown on one side, about 3 minutes (do not move fish around much). Flip fish and move to oven.
Roast for 5 minutes - careful to not overcook.
Pour hot Lemon Garlic Mixture over fish.
Preheat oven to 450 F.
Trim salmon of blood line and slice into 4 oz fillets, then season with salt and pepper to taste.
Place sesame seeds onto flat dish and press one side of each filet into the seeds. If you are keeping the skin on, press onto the non-skin side.
Spritz oil into saute pan over medium high heat. Place fish seed side down into pan, sear until golden brown (1" thick = 7 min total 3 1/2 on each side). Turn and continue to cook until second side is seared.
Place in baking dish (I suggest you spray with non-stick spray first for easy cleanup). Cook for ~3 minutes at 450 until fish is done to your preference.
Skin will fall off the fish at this point, no need to trim. I usually scrape any dark parts off with a side swipe of a knife. My kids love this.
Preheat oven to 350 or grill at medium-high heat.
Place the tilapia fillets side by side on a large piece of aluminum foil. Season each one with salt and pepper. Place one tablespoon of butter on top of each piece of fish, and sprinkle garlic, basil and tomato. Pour the wine over everything.
Fold foil up around fish, and seal into a packet. Place packet on a cookie sheet for ease in transportation to and from the grill.
Place foil packet on the preheated grill, and cook for 15 minutes, or until fish flakes easily with a fork. Open the packet carefully so as not to get burned from the steam, and serve.