Lemon Caper Orzo Best Recipes

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GRILLED TILAPIA WITH LEMON BUTTER, CAPERS AND ORZO

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Grilled Tilapia with Lemon Butter, Capers and Orzo image

Provided by Bobby Flay

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 12

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

Steps:

  • Combine the lemon zest, juice, wine and shallot in a small saucepan over high heat and cook until reduced by half. 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.
  • Heat the grill to high.
  • 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. Transfer the orzo to a platter. Remove from the grill and immediately place the fillets on the orzo and top each fillet with some of the lemon butter and capers. Garnish with the remaining parsley.

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