Tilapia and Langoustine with Dilly Lemon Butter and Adobo

4 Tilapia fillets
1 lb Langoustine tails
3 Tbsp butter
juice and zest of 1 lemon
1 tsp dill weed
½ tsp Adobo powder (or chili powder or smokey Pimenton paprika)

Melt the butter in a large non-stick skillet. Place tilapia in butter, round-side down and cook for about 2-3 minutes. Flip Tilapia, salt and pepper to taste and sprinkle on the dill and Adobo powder. Tip in the langoustine tails around the fillets and let the seafood cook another 2-3 minutes, or just until the it is heated through. Sprinkle the lemon juice all over the seafood, shake the pan, and carefully remove the tilapia to serving plates. Evenly distribute the langoustine tails amongst the tilapia fillets and sprinkle the zest on top. Meanwhile, whisk together the juices in the pan, and drizzle over the seafood. Serve with lemon wedges. Serves 4.