Grilled Tilapia with Lemon Butter, Capers and Orzo

I picked this recipe because we had a hankering for some fish and most of the ingredients we used were already on hand (from making this delicious Chicken Piccata). I found it on the Food Network website and it is courtesy of Bobby Flay.

Grilled Tilapia with Lemon Butter, Capers and Orzo

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

Directions
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 cream, 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.

Amanda's Analysis:
I love it when John cooks! Not only does it give me the night off but he usually chooses recipes that I never would and fairly often I end up liking them. This meal was absolutely delicious! The fish was very moist and the flavors from the wine, lemon, parsley and capers melded together very well. I can't think of a single thing I would change about this dish, and I can't wait for John to make it again! I give this fish 7 spoons!

John's Jibba-Jabba:
I am still a little intimidated whenever I cook fish but the preparation for this dish was not that tough. I loved the flavor of the butter mixture and how it complimented the fish. I did think the capers were a bit salty for my taste and will rinse them off next time. Overall though this was a delicious dinner that I was happy to make for my lovely wife. This fishy dish gets 6 spoons.