Grilled Tilapia with Lemon Butter, Capers and Orzo
Cook Time:
10 min
Level:
Easy
Yield:
4 servings
Ingredients
- 1 lemon
, finely zested
- 2 lemons
- 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
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 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.
Next Recipe...
Easy Lemon Pasta with Chicken
Cook Time:
25 min
Level:
Easy
Yield:
3 to 5 servings
Ingredients
- 1 pound dried penne
- 2 chicken cutlets, cut into fingers
- Salt and freshly ground black pepper
- 3 cloves garlic, sliced
- 1/4 teaspoon red pepper flakes
- 3 tablespoons olive oil
- 3 tablespoons roughly chopped fresh parsley, for garnish
- 2 lemons
- 1/2 cup grated Parmesan
Directions
Cook the pasta in a large pot of boiling salted water, until al dente. Drain well.
Season chicken with salt and pepper. Heat a large grill pan over medium high and add chicken. Grill until golden and completely cooked. Remove to a plate and slice.
Add the garlic and red pepper flakes to a saute pan with 3 tablespoons of olive oil and saute until fragrant. Add the cooked pasta and turn heat off. Mix all together.
Remove pasta to a large bowl. Add chicken to the warm pasta and season with salt and pepper. Sprinkle in chopped parsley. Add the juice of 2 lemons and mix. Before serving top with Parmesan.
And for Vegetarian lovers....The Next Recipe...
Linguine with Butter, Pecorino, Arugula and Black Pepper
Cook Time:
15 min
Level:
Easy
Yield:
4 servings
Ingredients
- Salt
- 1 pound linguine
- 1/4 cup (1/2 stick) butter, room temperature
- 1 1/4 cups very finely grated Pecorino Romano
- 1 1/2 teaspoons freshly ground black pepper
- 1 cup coarsely chopped arugula
Directions
Bring a large pot of salted water to a boil over high heat. Add the linguine and cook until it is al dente, stirring frequently, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
Immediately toss the hot pasta in a large bowl with the butter to coat. While tossing the linguine, gradually sprinkle the cheese, pepper, and enough of the reserved cooking liquid evenly over the linguine to moisten. Add the arugula and toss to combine. Season the pasta, to taste, with salt. Divide the pasta among 6 plates and serve.
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