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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Combine the lemon juice, white wine, and shallot in a small saucepan over high heat and cook until reduced in half. | 2. Remove from the heat and lef cool. | 3. Whisk together the cream, butter and wine mixture in a small bowl and season with salt and pepper. Cover and refrigerate for 30 minutes. | 4. The lemon butter can be made 1 day in advance and refrigerate. | 5. Bring to room temperature before serving. | 6. Heat grill to high. | 7. Brush the fish on both sides with the olive oil and season with salt and pepper. | 8. Grill the fish for 3-4 minutes per side or until lightly golden brown and slightly charred. | 9. Toss the cooked orzo with a few tablespoons of the lemon butter and 2 tablespoons of the parsley and season salt and pepper. | 10. Place orzo on a serving platter. | 11. Remove the fish from the grill and place on the orzo. | 12. Top each filet with some of the lemon and capers. | 13. Garnish with the remaining parsley. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lemon	1		juiced	1.1183	0.3508	0.0178	0.0122
white wine	1/2	cup		-	-	-	-
heavy cream				-	-	-	-
shallot	1		sliced	115.2	26.88	4.0	0.16
butter	1/2	cup	unsalted cut	813.795	0.0681	0.9648	92.0599
salt black pepper			ground	1613.8703	0.0	359.0408	9.0667
tilapia fillet	4			1613.8703	0.0	359.0408	9.0667
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
orzo pasta	1/2	cup	cooked	1613.8703	0.0	359.0408	9.0667
flat leaf parsley	1/4	cup	chopped	1613.8703	0.0	359.0408	9.0667
caper	1/4	cup	drained	7.912000000000001	1.6822	0.8118	0.2958

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.