Grilled Tilapia With Lemon Butter And Capers On Orzo Recipes

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TILAPIA WITH LEMON CAPER SAUCE



Tilapia with Lemon Caper Sauce image

My husband and I are always trying to increase the amount of fish in our diet. This recipe is fast, easy and enjoyable, even for non-fish lovers. -Catherine Jensen, Blytheville, Arkansas

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 11

4 tilapia fillets (6 ounces each)
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon all-purpose flour
1 tablespoon olive oil
1/2 cup reduced-sodium chicken broth
2 tablespoons lemon juice
1 tablespoon butter
1 tablespoon drained capers
Lemon wedges, optional
Hot cooked pasta, optional

Steps:

  • Sprinkle tilapia with salt and pepper. Dust lightly with flour., In a large skillet, heat oil over medium heat. Add tilapia; cook until lightly browned and fish just begins to flake easily with a fork, 3-5 minutes per side. Remove from pan; keep warm., Add broth, lemon juice, butter and capers to same skillet; cook and stir until mixture is reduced by half, about 5 minutes. Spoon over tilapia. If desired, serve with pasta and lemon wedges.

Nutrition Facts : Calories 207 calories, Fat 8g fat (3g saturated fat), Cholesterol 90mg cholesterol, Sodium 500mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 32g protein. Diabetic Exchanges

GRILLED TILAPIA WITH LEMON BUTTER, CAPERS AND ORZO



Grilled Tilapia With Lemon Butter, Capers and Orzo image

This originally is a Bobby Flay Food Network recipe, that I tweated a little bit. It is delicious and definitely company worthy, but also easy enough for weekday meals.

Provided by mandabears

Categories     Tilapia

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

1 lemon, juiced
1/2 cup dry white wine
splash heavy cream
1 shallot, thinly sliced
1/2 cup butter, unsalted, cut into cubes, at room temperature
salt & freshly ground black pepper
4 (8 ounce) tilapia fillets
3 tablespoons olive oil
1/2 cup orzo pasta, cooked, al dente
1/4 cup flat leaf parsley, chopped
1/4 cup drained capers

Steps:

  • Combine the lemon juice, white wine, and shallot in a small saucepan over high heat and cook until reduced in half.
  • Remove from the heat and lef 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 refrigerate.
  • Bring to room temperature before serving.
  • Heat grill to high.
  • Brush the fish on both sides with the olive 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 cooked orzo with a few tablespoons of the lemon butter and 2 tablespoons of the parsley and season salt and pepper.
  • Place orzo on a serving platter.
  • Remove the fish from the grill and place on the orzo.
  • Top each filet with some of the lemon and capers.
  • Garnish with the remaining parsley.

Nutrition Facts : Calories 623.9, Fat 37.5, SaturatedFat 17.4, Cholesterol 174.4, Sodium 581.4, Carbohydrate 19.3, Fiber 1.5, Sugar 1.3, Protein 49.1

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