Grilled Tilapia With Lemon Butter, Capers And Orzo
Serves: 4
Jolie Turcotte
1 January 1970
Based on User reviews:
41
Spice
48
Sweetness
53
Sourness
37
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 cup
White Wine (dry)1 tbsp
Heavy Cream1
Salt3 tbsps
Olive Oil450 g
Orzo (cooked al dente)1 cup
Capers (drained)Directions:
1
Watch how to make this recipe
2
Combine the lemon zest, juice, wine and shallot in a small saucepan over high heat and cook until reduced by half
3
Remove from the heat and let cool
4
Whisk together the cream, butter and wine mixture in a small bowl and season with salt and pepper
5
Cover and refrigerate for 30 minutes
6
The lemon butter can be made 1 day in advance and refrigerated
7
Bring to room temperature before serving
8
Heat the grill to high
9
Brush the fish on both sides with the oil and season with salt and pepper
10
Grill the fish for 3 to 4 minutes per side or until lightly golden brown and slightly charred
11
Toss the orzo with a few tablespoons of the lemon butter and 2 tablespoons of the parsley and season with salt and pepper
12
Transfer the orzo to a platter
13
Remove from the grill and immediately place the fillets on the orzo and top each fillet with some of the lemon butter and capers
14
Garnish with the remaining parsley