Grilled Tilapia with Lemon Butter, Capers and Orzo

Name: Grilled Tilapia with Lemon Butter, Capers and Orzo
Yield: 4 servings
Ingredients: 1 Lemon, finely zested; 2 Lemon, juiced; 0.5 cup Dry White Wine; 1 Shallot, thinly sliced; Splash heavy cream; 1 stick unsalted butter, cut into cubes, at room temperature; Salt ground black pepper, freshly; 4 Tilapia, 8-ounce; 3 tbsp Olive Oil; 0.5 lb orzo, al dente, cooked; 0.25 cup fresh flat-leaf parsley leaves, chopped; 0.25 cup Capers, drained

This Grilled Tilapia with Lemon Butter, Capers and Orzo recipe is easy to make and full of incredible flavor. A must try for any home cook. Get the full recipe.

Brooke1999

Servings4

Difficultyeasy

Ingredients

1Lemon, finely zested
2Lemon, juiced
0.5 cupDry White Wine
1Shallot, thinly sliced
Splash heavy cream
1 stickunsalted butter, cut into cubes, at room temperature
Salt ground black pepper, freshly
4Tilapia, 8-ounce
3 tbspOlive Oil
0.5 lborzo, al dente, cooked
0.25 cupfresh flat-leaf parsley leaves, chopped
0.25 cupCapers, drained

Instructions

1
Combine the lemon zest, juice, wine and shallot in a small saucepan over high heat and cook until reduced by half. Remove from the heat and let cool. Whisk together the cream, butter and wine mixture in a small bowl and season with salt and pepper. Cover and refrigerate for 30 minutes. The lemon butter can be made 1 day in advance and refrigerated. Bring to room temperature before serving.
2
Heat the grill to high.
3
Brush the fish on both sides with the oil and season with salt and pepper. Grill the fish for 3 to 4 minutes per side or until lightly golden brown and slightly charred. Toss the orzo with a few tablespoons of the lemon butter and 2 tablespoons of the parsley and season with salt and pepper. Transfer the orzo to a platter. Remove from the grill and immediately place the fillets on the orzo and top each fillet with some of the lemon butter and capers. Garnish with the remaining parsley.