Grilled Tilapia with Lemon Butter, Capers and Orzo

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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