Grilled Tilapia With Lemon Butter, Capers and Orzo

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READY IN: 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Combine the lemon juice, white wine, and shallot in a small saucepan over high heat and cook until reduced in half.
  • Remove from the heat and lef 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 refrigerate.
  • Bring to room temperature before serving.
  • Heat grill to high.
  • Brush the fish on both sides with the olive oil and season with salt and pepper.
  • Grill the fish for 3-4 minutes per side or until lightly golden brown and slightly charred.
  • Toss the cooked orzo with a few tablespoons of the lemon butter and 2 tablespoons of the parsley and season salt and pepper.
  • Place orzo on a serving platter.
  • Remove the fish from the grill and place on the orzo.
  • Top each filet with some of the lemon and capers.
  • Garnish with the remaining parsley.
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