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1
Heat oven to 400u00b0 F. Alternatively, heat your grill to medium-high.
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2
To make the smoked paprika butter: mix all the ingredients together in small bowl until well incorporated. Set aside.
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3
Season both sides of tilapia fillets with kosher salt and pepper, to taste. Toss broccoli with lemon juice and olive oil in a medium bowl, and season to taste with salt and pepper.
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4
On a large sheet pan or baking sheet, lay out four 12-inch sheets of foil. Divide broccoli evenly among the four sheets (about 1 cup on each sheet), then top with a tilapia fillet and a tablespoon of butter, smeared evenly over the top of the fillet. Tightly fold or crimp edges of the foil together several times to create an airtight packet.
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5
Place sheet pan with the four packets in the oven and bake for about 12 to 15 minutes, or until the thickest part of the tilapia is opaque and cooked through. At about 10 minutes, open one of the packets to check for doneness to be on the safe side. If the tilapia isn't done, reseal and return all the packets to the oven. (Alternatively, the foil packets can be cooked directly on the grates of a covered grill for 12 to 15 minutes.)
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6
Remove from the oven and carefully open the packets. Transfer the contents to plates, or place the foil packets on plates so each person can open them at the table. Alternatively, tuck the contents into toasted rolls; see ingredient list for sandwich ideas.
