This is a recipe that I have had for a while, but just decided to make it this week. Jud and I both liked it better than the stuffed flounder. I think we just like tilapia. And anything with lemon butter, caper sauce is better. This was a winner. This recipe is for 4 people so I cut everything in 1/2 since I only cooked 2 tilapia. This recipe comes from Bobby Flay, 2007 Food Network
1 lemon, finely zested
2 lemons, juiced
1/2 cup dry white wine
1 shallot, thinly sliced
Splash heavy cream ( I used 1/2 and 1/2 because I had it)
1 stick unsalted butter, cut into cubes, at room temperature
salt and freshly ground black pepper
4 tilapia fillets
3 tablespoons olive oil
1/2 pound orzo, cooked al dente (about 1 cup)
1/4 cup chopped fresh flat-leaf parsley leaves
1/4 cup 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. I used a large non-stick fry pan.
Brush the fish on both sides with the 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 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 tilapia 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.