Grilled Tilapia with Lemon Butter, Capers and Orzo

Name: Grilled Tilapia with Lemon Butter, Capers and Orzo
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 4
Cuisine: Global
Ingredients: 59 milliliters drained capers; 227 grams orzo, cooked al dente; 118 milliliters dry white wine; 59 milliliters chopped fresh flat-leaf parsley leaves; 4 servings Splash heavy cream; 2 lemons, juiced; 1 lemon, finely zested; 3 Tbsps olive oil; 4 servings Salt and freshly ground black pepper; 1 shallot, thinly sliced; 907 grams tilapia fillets; 1 stick unsalted butter, cut into cubes, at room temperature

Grilled Tilapia with Lemon Butter, Capers and Orzo

You can never have too many main course recipes, so give Grilled Tilapi Head to the store and pick up splash heavy cream, flat-leaf parsley leaves, butter, and a few other things to make it today. To use up the lemon zest you could follow this main course with the Orange Marmalade Cookies with Orange Zest Icing as a dessert. From preparation to the plate, this recipe takes about 1 hour and 10 minutes. It is a good option if you're following a pescatarian diet. It can be enjoyed any time, but it is especially good for The Fourth Of July.

Instructions

Watch how to make this recipe.

Combine the lemon zest, juice, wine and shallot in a small saucepan over high heat and cook until reduced by half.

Ingredients you will need

Lemon Zest

Shallot

Juice

Wine

Equipment you will use

Sauce Pan

Remove from the heat and let 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 refrigerated. Bring to room temperature before serving.

Ingredients you will need

Salt And Pepper

Butter

Cream

Lemon

Wine

Equipment you will use

Whisk

Bowl

Heat the grill to high.

Equipment you will use

Grill

Brush the fish on both sides with the oil and season with salt and pepper. Grill the fish for 3 to 4 minutes per side or until lightly golden brown and slightly charred. Toss the orzo with a few tablespoons of the lemon butter and 2 tablespoons of the parsley and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Parsley

Butter

Lemon

Fish

Orzo

Cooking Oil

Equipment you will use

Grill

Transfer the orzo to a platter.

Ingredients you will need

Orzo

Remove from the grill and immediately place the fillets on the orzo and top each fillet with some of the lemon butter and capers.

Ingredients you will need

Butter

Capers

Lemon

Orzo

Equipment you will use

Grill

Garnish with the remaining parsley.

Ingredients you will need

Parsley

Equipment

Ingredients

Servings:

59milliliters

drained capers 227grams

orzo, cooked al dente 118milliliters

dry white wine 59milliliters

chopped fresh flat-leaf parsley leaves 4servings

Splash heavy cream 2

lemons, juiced 1

lemon, finely zested 3Tbsps

olive oil 4servings

Salt and freshly ground black pepper 1

shallot, thinly sliced 907grams

tilapia fillets 1stick

unsalted butter, cut into cubes, at room temperature

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir, Sparkling Wine

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Tilapia. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Zind-Humbrecht Calcaire Pinot Gris with a 4.7 out of 5 star rating seems like a good match. It costs about 46 dollars per bottle.