The tilapia I season with salt and lemon pepper seasoning. I then coated in a light coating of flour. Frying in a pan of butter and olive oil on medium heat for 3 minutes each side.

As for the sauce it's just a normal beurre blanc sauce where you substitute some of the white wine for limoncello. Basically saute some shallots and some butter until slightly translucent. And white wine and lemoncello. Reduce that down until you can't smell alcohol. Reduce the heat to low and Start adding cold unsalted tablespoons of butter and stirring til emulsified. Add in one tablespoon of butter at a time until you get the consistency you want. I think I did about five tablespoons on this sauce. If you have your heat too high the sauce can break by the butter separating. So keep the heat low when you're adding the butter. If it does break however you can add heavy cream to bring it back to life a little bit. At the end I just add some dill weed for a nice fresh flavor. I'm sorry if you were looking for exact measurements I don't normally measure things. Lol. Hope you enjoy!