Grilled Tilapia with Lemon Butter, Capers and Orzo
Fish Recipes
When it comes to grilling fish, tilapia is a great choice. And, since this white fish has such a mild flavor, it's the perfect choice for bold flavors — like Bobby's rich butter sauce.
Cooking 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
Cooking Direction
- Join the lemon zing, juice, wine and shallot in a little pan over high intensity and cook until diminished considerably. Eliminate from the intensity and let cool. Whisk together the cream, margarine and wine blend in a little bowl and season with salt and pepper. Cover and refrigerate for 30 minutes. The lemon spread can be made 1 day ahead of time and refrigerated. Bring to room temperature prior to serving.
- Heat the barbecue to high.
- Brush the fish on the two sides with the oil and season with salt and pepper. Barbecue the fish for 3 to 4 minutes for each side or until softly brilliant brown and somewhat singed. Throw the orzo with a couple of tablespoons of the lemon spread and 2 tablespoons of the parsley and season with salt and pepper. Move the orzo to a platter. Eliminate from the barbecue and quickly put the filets on the orzo and top each filet with a portion of the lemon spread and tricks. Decorate with the leftover parsley.