Grilled Tilapia With Lemon Butter Capers And Orzo Recipes

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

Ingredients

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

Ingredients

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

GRILLED TILAPIA WITH LEMON BUTTER AND CAPERS ON ORZO

GRILLED TILAPIA WITH LEMON BUTTER AND CAPERS ON ORZO image

Categories Fish

Number Of Ingredients 12

Ingredients

1 lemon, finely zested
2 lemons, juiced
1/2 cup 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 tablespoons olive oil
4 (8-ounce) tilapia fillets
1/2 pound orzo, cooked al dente
1/4 cup chopped fresh flat-leaf parsley leaves
1/4 cup drained capers

Steps:

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 tablespoons of the 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 butter and capers. Garnish with the remaining parsley.

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