1 lemon, finely zested

2 lemons, juiced

1/2 C. dry white wine

1 shallot, thinly sliced

Splash heavy cream

1 stick unsalted butter, at room temperature, cut into cubes

Salt and freshly ground black pepper

3 T. olive oil

4 (8-ounce) tilapia fillets

1/2 pound 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 butter and wine mixture in a small bowl and season with salt and pepper. Cover and refrigerate for 30 minutes. The 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 T. of the butter and 2 T. 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 butter and capers. Garnish with the remaining parsley.