1 Video | Photo: Grilled Tilapia with Lemon Butter, Capers and Orzo Recipe
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
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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By NRuiz83
on January 31, 2012
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My husband and I love this recipe. Since there is only two of us we tend to have to two nights in a row because we have left over sauce. Usually I'm not a big fan of the same thing twice but this is great. I do alter it a little. I always serve it with couscous instead of orzo, not a big fan of orzo, but that is just a preference. In the winter, I use a nonstick pan or my center cast-iron griddle on the stove. I don't add any oil to the pan, just coat the fish, this is a great alternative to the grill when it isn't available. I usually plate the couscous, top with sauce, put the fish on the bed of couscous and serve with a side of steamed green beans or sauteed baby kale or other greens and top everything with freshly shaved Parmesan.
By laura_ann_wilso...
calhoun, KY
on December 03, 2011
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I love this receipe and have made it many times.For the sauce I use chicken stock,same ammount as wine, instead of wine and reduce it down by half. I have used bottled lemon juice when I don't have lemon on hand and didn't notice a difference in taste which I prefer hot. The sauce is good with or without caper's. For the fish I used Big Daddy's blackened seasoning and leave it on the fish for 15 minutes at room temperature. I brown the fish in a cast iron skillet and after it has cooked I top it with parmesan cheese, bottled or fresh, and place the skillet in a hot oven for a few minutes. You'll love this version!
By shirley1277623
Charlottesville, VA
on October 03, 2011
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Very good! I substituted thyme for capers and kept the sauce hot instead of refrigerating it. I'd use less lemon zest next time, but letting the sauce cook for awhile longer over very low heat cut the pucker-factor a little bit. Delicious!
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