Food Network: Grilled Tilapia with Lemon Butter, Capers and Orzo

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Grilled Tilapia with Lemon Butter, Capers and Orzo
Recipe courtesy Bobby Flay, 2007

Ingredients
1 lemon, finely zested
2 lemons, juiced
1/2 cup dry white wine
1 shallot, thinly sliced
Splash heavy cream
1 stick unsalted butter, at room temperature, cut into cubes
Salt and freshly ground black pepper
3 tablespoons olive oil
4 (8-ounce) tilapia fillets
1/2 pound orzo, cooked al dente
1/4 cup chopped fresh flat-leaf parsley leaves

1/4 cup drained capers

Directions
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 butter and wine mixture in a small bowl and
season with salt and pepper. Cover and refrigerate for 30 minutes. The butter can
be made 1 day in advance and refrigerated. Bring to room temperature before
serving.

Heat the grill to high.

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 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 butter and capers. Garnish with the remaining
parsley.