Grilled Tilapia with Lemon Butter, Capers and Orzo

Total Time:
1 hr 10 min
Prep:
30 min
Inactive:
30 min
Cook:
10 min

Yield:
4 servings
Level:
Easy

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, cut into cubes, at room temperature
  • Salt and freshly ground black pepper
  • 4 (8-ounce) tilapia fillets
  • 3 tablespoons olive oil
  • 1/2 pound orzo, cooked al dente
  • 1/4 cup chopped fresh flat-leaf parsley leaves
  • 1/4 cup drained capers
Directions
Watch how to make this recipe.
  • 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.

  • 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 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.


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Cooking Tips
Pairs Well With
Sauvignon Blanc

Acidic, refreshing white wine

  • Find easy pairings for your favorite recipes, Bobby's perfect picks and party ideas.
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    This recipe is featured in:

    Seafood