Pat frozen tilapia completely dry with paper towels before cooking to prevent excess moisture, which causes steaming instead of searing and ensures better browning and texture.

Heat minced garlic in ghee for 30-45 seconds before adding the fish—this mellows the garlic's sharpness and infuses the fat with flavor that coats the delicate tilapia.

Apply kosher salt and black pepper just before the fish hits the pan rather than early; delicate white fish fillets are prone to moisture loss if salted too far in advance.

Cook tilapia until it reaches 145°F internally and flakes easily with a fork; overcooked fish becomes dry and loses its tender texture, typically taking only 4-6 minutes per side from frozen.

Add fresh dill and a squeeze of lemon juice in the final 30 seconds off heat to preserve their bright, volatile flavors and prevent the herbs from wilting or becoming bitter.