Grilled Tilapia With Lemon Butter, Capers and Orzo

This originally is a Bobby Flay Food Network recipe, that I tweated a little bit. It is delicious and definitely company worthy, but also easy enough for weekday meals.

• Ready In: 45 mins
• Serves: 4

Ingredients

• 1  lemon, juiced
• 1⁄2 cup dry white wine
•  splash heavy cream
• 1  shallot, thinly sliced
• 1⁄2 cup butter, unsalted, cut into cubes, at room temperature
•  salt & freshly ground black pepper
• 4 (8 ounce)  tilapia fillets
• 3  tablespoons olive oil
• 1⁄2 cup orzo pasta, cooked, al dente
• 1⁄4 cup flat leaf parsley, chopped
• 1⁄4 cup  drained capers

Directions

1. Combine the lemon juice, white wine, and shallot in a small saucepan over high heat and cook until reduced in half.
2. Remove from the heat and lef cool.
3. Whisk together the cream, butter and wine mixture in a small bowl and season with salt and pepper. Cover and refrigerate for 30 minutes.
4. The lemon butter can be made 1 day in advance and refrigerate.
5. Bring to room temperature before serving.
6. Heat grill to high.
7. Brush the fish on both sides with the olive oil and season with salt and pepper.
8. Grill the fish for 3-4 minutes per side or until lightly golden brown and slightly charred.
9. Toss the cooked orzo with a few tablespoons of the lemon butter and 2 tablespoons of the parsley and season salt and pepper.
10. Place orzo on a serving platter.
11. Remove the fish from the grill and place on the orzo.
12. Top each filet with some of the lemon and capers.
13. Garnish with the remaining parsley.