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, at room temperature, cut into cubes
- Salt and freshly
ground black pepper
- 3 tablespoons olive
oil
- 4 (8-ounce) tilapia
fillets
- 1/2 pound orzo,
cooked al dente
- 1/4 cup chopped
fresh flat-leaf parsley leaves
- 1/4 cup drained
capers
Directions
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 butter and wine mixture in a small bowl and
season with salt and pepper. Cover and refrigerate for 30 minutes.
The 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 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 butter and capers. Garnish with the remaining
parsley.