Grilled Tilapia with Lemon Butter, Capers and Orzo

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Probably my favorite Tilapia dish I've made/ate. Orzo was great with it. My bf's hilarious review: hmm... this is a lot better than I thought it would be!

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I can only rate the lemon butter & orzo, since I didn't make this recipe for Talapia, made Bobby Deen's baked Talapia because I could't grill( bad weather. The butter was absolutly delishious. I subbed red onion finely chopped for the shallots, and added 1 chopped garlic clove. I have a roll of the butter in my fridge right now and will use it on shrimp, chicken, rice, and green veggies. I love Bobby Flay!

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Easy. Delicious. Better than most tilapia I've had in restaurants. Will make this often.

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I did not make the Orozo with this as we are cutting down on carbs. I followed the rest of the recipe to a T except I used cod instead and it was pretty good. I think it might of been better with the orzo to soak up some of the sauce.

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Superb!!! Lemon Butter is excellent and is the icing on an already excellent dish. This is a truly restaurant quality dish but for a quarter of the expense to you. Follow the directions to the word, very easy dish to make.

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This is delicious. I have tried this recipe and the Bobby's Baked Tilapia. Both are delicious and easy to prepare, but this one has the Lemon butter which is VERY good. When I prepared the baked recipe I use this butter over the filets before baking them and the result is really delicious!!

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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.

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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!

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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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I made this dish tonight and loved it! The video shows the lemon butter as a sauce while the recipe says to refridgerate it to make it a butter. I went the sauce route and wouldn't do it any other way. The sauce is strong (but delicious so I recommend adding a little at a time to taste. I mixed some of the sauce with the orzo, topped it with the tilapia and a side of grilled asparagus and drizzled the sauce on top of it all. Yum!