Grilled Tilapia with Lemon Butter, Capers and Orzo

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It's hard to believe something this tasty could be put together so quickly. I was worried about the sauce being too lemony after reading the reviews so I actually only used 1/2 a lemon instead of 2, but ended up needing to squeeze another 1/2 lemon after serving the dish (ooops so I think using 1 lemon like the other reviewers suggested would be perfect. This was the first time my family tried capers too. We keep seeing them used in a lot of recipes and decided to try it. We like 'em. They really do add a nice bite. Was too afraid to grill the fish for fear of losing it. Ended up pan frying with butter/olive oil. Didn't make the orzo but did serve with asparagus and everything was great. I bet if I had grilled the tilapia and served over rice or orzo like Bobby recommended, it'd be even better. This recipe will be a regular. Thanks Bobby!

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On the show, Bobby adds the heavy cream just before he adds the butter to the sauce. Claims it's a restaurant secret tip that helps to prevent the butter from separating in the sauce.

I haven't made the disk yet, but it looks good. SInce I can't enter a post without a rating, I guessed at four stars!

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I made this recipe last night and when I was following it, I realized that it was incomplete. It did not tell me when to add the heavy cream and it did not say anything about warming up the sauce before putting it on the fish.

I did not grill the tilapia because tilapia tends to fall apart. I sauteed it in a pan with butter, made the sauce (which I added half n half instead of cream and poured it over it when it was done. It was delicious!! My youngest daughter couldn't stop eating it. We are both big shallot and capers fans and the combination was out of this world. Also, after reading other comments, I only used the juice of one lemon and the zest of one. I can't imagine using the juice of two lemons because it was lemony enough using one.

I will definitely make this dish again.

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I have to say that this is an awesome dish by Bobby. I have to disagree with anyone that says its too lemony. I am not a huge lemon girl but my husband is so I thought I could try it, well I found it light and delicious!! I will 100% make this again. It was simple and AWESOME!!

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I only used the juice of one and a half lemons and the taste of lemon was still overpowering. Once you got past the lemon taste the sauce had a good taste. I will try this again with only half of a lemon. I love the flavor of lemon on fish but this was way to much !

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I loved this one. The only thing I did differently was put the fish in aluminum foil packets with the wine/butter mixture instead of on the grill directly. I actually added a little more lemon (i guess mine were not as strong. I love the bite that the capers gave to this dish. Overall a nice new addition to my collection.

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Hmmm...

I am thinking I must have done something wrong here due to the high rating this recipe has received overall. The sauce was simply too sour. Tasted like biting into a lemon every time I ate a bit of fish. Help me out here...I juiced 2 lemons and zested one so I'm thinking the recipe is off? And I did reduce by half over high heat...was this too much reduction? Truly bummed but will try to make again with less lemon.

P.S. this is being written by someone who loves lemons, lemonade, lemon cake, lemon meringue pie, lemon cheesecake, and even drinks lemon tea!

:

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Nul-Null's review must be dismissed. This person logs on to condemn many recipes for the fun of it (Warped There are many such reviews throughout Food Network.

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I am NOT A COOK and I was able to make this recipe for my husband with ease. The true test in our family is whether the recipe will go into the cookbook to be made again. This one passed! The sauce is not too heavy and the capers add a nice salty flavor to offset the lemon.

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I read a lot of the reviews of this dish and agreed with most. Yes, it is delicious. Yes, it is easy to make. Yes, the cream is basically optional. What people need to know is tilapia is a great, affordable fish that is often relegated to very average recipe status. In these economic times, I am grateful for a recipe that takes tilapia and adds such sophisticated flavor without paying sea bass prices! Thanks, Bobby!