Grilled tilapia with lemon oil, capers and orzo paste

As expected, judging by the name, the dish has a pronounced lemon flavor. Besides tilapia, with similar ingredients is good salmon is combined. By experimenting with tastes, you can achieve good result by adding garlic to lemon oil. Instead of orzo (orzo, risoni), for example, couscous. Overall it’s homemade a dish with delicious juicy grilled fish may well pass for restaurant. Share with friends: Time: 1 hour. 10 min. Difficulty: easy Servings: 4 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Contents

1 Ingredients for the recipe:
2 Recipe preparation:

Ingredients for the recipe:

4 (250 gr. Each) fillet of tilapia
250 gr pasta orzo (pasta reminiscent of large rice grain), boiled to al dente
Finely grated zest with 1 lemon
2 lemons juice
1/2 tbsp. dry white wine
1 shallot, thinly sliced
A bit of cream
110 gr. diced butter, room temperature
3 tbsp. l olive oil
1/4 Art. chopped parsley leaves
1/4 Art. capers without brine

Recipes with similar ingredients: tilapia, orzo paste, lemon juice, white wine, cream, shallots, parsley, capers

Recipe preparation:

Combine lemon zest, juice, wine and shallots in a small stewpan standing on high fire. Cook until volume halved. Remove from heat and let cool. Whip cream butter and wine mixture in a small bowl, season with salt and pepper. Cover and refrigerate for 30 minutes. Lemon oil can be prepared in 1 day and stored in the refrigerator. Before bring it to room temperature.
Light the grill to maximum.
Mix orzo with a few tablespoons of lemon oil and 2 tbsp. l parsley, season with salt and pepper. Shift pasta on portioned plates.
Lubricate the fish on both sides with olive oil, salt and pepper. Grill 3-4 minutes on each side or until slightly golden brown in color and slightly charred.
Remove the fillet from the grill and immediately place it on the orzo, and on top cover with a little lemon oil and capers. Garnish with the remaining parsley. White wine from French Sauvignon Blanc grapes.