Grilled Tilapia With Lemon Butter, Capers And Orzo

Well the good news is I liked this as much, if not better, than the fish picatta.  The bad news is grilling fish is a total pain!  The thinnest part of the fillet fell through the grate when I flipped it; the big pieces fell apart.  I almost used the veggie/fish basket, but there was no mention of it in the recipe.  I figured Bobby Flay wouldn't lead me astray.  Oh Bobby!  You have never disappoint in recipes, and in all fairness this one didn't either, but the mess in the bottom of my grill!  You could have warned me; taught me a better way, something:(.  Its ok, I forgive you. Some of our all time favorite recipes come from you so I won't hold a grudge.  My husband, however, when he starts cleaning the grill may;).  The orzo was awesome.  The boy devoured his portion and some of dads.


Grilled Tilapia With Lemon Butter, Capers And Orzo

 1    lemon,finely zested
 2    lemons,juiced
 1/2 c  dry white wine
 1    shallot,thinly sliced
 Splash heavy cream
 1    unsalted butter,cut into cubes, at  temperature
Salt and freshly ground black pepper
4    (8-ounce) tilapia fillets
3 T  olive oil
1/2 lb orzo,cooked al dente
1/4 c  chopped fresh flat-leaf parsley leaves
1/4 c  drained capers
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