Grilled Tilapia With Lemon Butter, Capers And Orzo

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 lemon, juiced
• 1/2 cup dry wine
• splash heavy cream
• 1 shallot, thinly sliced
• 1/2 cup butter, unsalted, cut into cubes, at room temperature
• salt & freshly ground black pepper
• 4 (8 ounce) tilapia fillets
• 3 tablespoons olive oil
• 1/2 cup orzo pasta, cooked, al dente
• 1/4 cup flat leaf parsley, chopped
• 1/4 cup drained capers

Recipe

• 1 combine the lemon juice, wine, and shallot in a small saucepan over high heat and cook until reduced in half.
• 2 remove from the heat and lef cool.
• 3 whisk together the cream, butter and wine mixture in a small bowl and season with salt and pepper. cover and refrigerate for 30 minutes.
• 4 the lemon butter can be made 1 day in advance and refrigerate.
• 5 bring to room temperature before serving.
• 6 heat grill to high.
• 7 brush the fish on both sides with the olive oil and season with salt and pepper.
• 8 grill the fish for 3-4 minutes per side or until lightly golden brown and slightly charred.
• 9 toss the cooked orzo with a few tablespoons of the lemon butter and 2 tablespoons of the parsley and season salt and pepper.
• 10 place orzo on a serving platter.
• 11 remove the fish from the grill and place on the orzo.
• 12 top each filet with some of the lemon and capers.
• 13 garnish with the remaining parsley.