Ingredients
Grated zest and juice of 1 lemon
1/2 cup dry white wine
2 teaspoons honey
4 tablespoons (1/2 stick) unsalted butter, at room temperature
Kosher salt and freshly ground black pepper
2 (8 ounce) tilapia fillets
2 tablespoons olive oil
1/4 cup capers, drained
1/4 cup chopped fresh flat-leaf parsley leaves
Cooked orzo pasta
Instructions
1. Combine the lemon zest and juice, wine, and honey in a small saucepan or saucier over high heat and boil until reduced by half, about 5 minutes. Remove from the heat and let cool. Whisk together the butter and wine mixture in a small bowl and season with salt and pepper. The butter can be made 1 day in advance, covered, and refrigerated. Bring to room temperature before serving.
2. Heat the olive oil over medium high heat in a sauté pan until shimmering.
3. Season the filets on both sides with salt and pepper. Sauté the fish for 3 minutes per side or until lightly golden brown.
4. Remove the fish from the grill and immediately top each fillet with some of the butter and capers. Garnish with the parsley. And serve over the orzo that has been drizzled with the remains sauce.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Category: Seafood
- Method: Sautéing
- Cuisine: American
