This originally is a Bobby Flay Food Network recipe, that I tweated a little bit. It is delicious and definitely company worthy, but also easy enough for weekday meals.
Provided by mandabears
Categories Tilapia
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 623.9, Fat 37.5, SaturatedFat 17.4, Cholesterol 174.4, Sodium 581.4, Carbohydrate 19.3, Fiber 1.5, Sugar 1.3, Protein 49.1
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