Grilled Tilapia With Lemon Butter Capers And Orzo Recipes

Steps:

• Mix olive oil, lemon pepper, cumin, paprika, dried mustard, and garlic powder together in a small bowl. Brush each tilapia fillet with mixture using a pastry brush. Flip; brush the other side. Cover with aluminum foil and refrigerate for 1 hour.
• Preheat an outdoor grill for high heat and lightly oil the grate.
• Spray a large piece of foil with cooking spray and place on the grill. Transfer tilapia onto the foil.
• Cook fillets on the preheated grill until they're easily flaked with a fork, about 5 minutes per side. Serve.

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.

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.