Grilled Tilapia with Lemon Butter, Capers, and Orzo Pasta
Votes: 2
Time: 1 hour 10 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
As expected, judging by its name, this dish has a distinct lemon flavor. Besides tilapia, salmon pairs well with these ingredients. Experimenting with flavors, you can achieve a nice result by adding garlic to the lemon butter. Couscous, for example, would be a good substitute for orzo (orzo, risoni). Overall, this homemade dish with delicious, juicy grilled fish could easily pass for restaurant fare.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 (250 g each) tilapia fillets
- 250g orzo pasta (pasta that resembles large grains of rice), cooked until al dente
- Finely grated zest from 1 lemon
- Juice from 2 lemons
- 1/2 cup dry white wine
- 1 shallot, thinly sliced
- A little heavy cream
- 110 g butter, diced, at room temperature
- 3 tbsp. l. olive oil
- 1/4 cup chopped parsley leaves
- 1/4 cup capers without brine
We recommend
Recipes with similar ingredients: tilapia, orzo pasta, lemon juice, white wine, cream, shallots, parsley, capers
Cooking the dish according to the recipe:
- Combine the lemon zest, juice, wine, and shallot in a small saucepan over high heat. Cook until reduced by half. Remove from heat and let cool. Whisk 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 up to 1 day in advance and stored in the refrigerator. Bring it to room temperature before serving. - Heat the grill to high.
- Toss the orzo with a few tablespoons of lemon oil and 2 tablespoons of parsley, season with salt and pepper. Transfer the pasta to serving plates.
- Brush the fish with olive oil on both sides, season with salt and pepper. Grill for 3-4 minutes per side, or until lightly golden brown and slightly charred.
- Remove the fillet from the grill and immediately place it on top of the orzo, topping with a little lemon oil and capers. Garnish with the remaining parsley.
This dish pairs well with white wine made from the French Sauvignon Blanc grape variety.
Categories:
recipe / Dinner / Main courses / Pasta / Grill, barbecue / Grilled fish / Bobby Flay
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