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Total Time: 1 hour 20 minutes


2 lemons- juicedtila

Zest of 1 lemon

1/2 C dry white wine

1 shallot thinly sliced

1/4 C heavy cream

1 stick unsalted butter

salt and pepper to taste

4 tilapia fillets

3 tbsp. olive oil

1/2 C orzo

1/4 C chopped parsely

1/4 C capers

garlic salt


Make the butter ahead of time: Simmer the lemon zest, lemon juice, white wine and shallot in a small saucepan until halfway reduced. Take off heat and let cool almost completely. Add cream and butter in and whisk until combined. Leave in fridge for around 30 minutes.

Heat grill pan. Brush tilapia with olive oil and sprinkle with salt and pepper. Grill in pan 3-4 minutes per side. Meanwhile, cook orzo for 9 minutes in boiling water. Add a cup of cold water to stop cooking and drain thoroughly. Add 2 tbsp. of the butter mixture to the orzo and give it a hefty sprinkling of garlic salt and pepper. Plate the orzo and place the tilapia fillets on top. Drizzle the entire top of the fish with the butter mixture, top with chopped parsley and capers. Squeeze some lemon on top and option to add a bit more salt and pepper to taste.

Enjoy, it’s delish, inexpensive and a family favorite in my house!

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