Grilled Tilapia With Lemon Butter And Capers On Orzo Food

GRILLED TILAPIA WITH LEMON BUTTER, CAPERS AND ORZO

Steps:

• 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.

TILAPIA WITH LEMON CAPER SAUCE

Steps:

• Sprinkle tilapia with salt and pepper. Dust lightly with flour., In a large skillet, heat oil over medium heat. Add tilapia; cook until lightly browned and fish just begins to flake easily with a fork, 3-5 minutes per side. Remove from pan; keep warm., Add broth, lemon juice, butter and capers to same skillet; cook and stir until mixture is reduced by half, about 5 minutes. Spoon over tilapia. If desired, serve with pasta and lemon wedges.