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Friday, February 18, 2011

lemon butter tilapia and orzo

I haven't done a dinner recipe in a while but this one knocked my socks off the other night so I thought I'd share. It's also a sort of lighter meal which I thought was appropriate because of the recent warm weather and all. I sort of took a Bobby Flay recipe and added a few touches of my own.

To make the lemon butter, combine white wine, scallions, lemon juice, and lemon zest in a small sauce pan. Simmer until it's reduced to about half.

And have a glass of wine since the bottle's open anyway. :)
When it's reduced, mix it with melted butter and a splash of cream. Pop it in the fridge for at least a half hour.

Get your orzo cooking. When it's about halfway done, throw in some chopped broccoli. Look at it dance..

While this is going, line a baking sheet with parchment or foil and put your tilapia filets on the pan. Brush them with olive oil and sprinkle with kosher salt and black pepper. In the oven they go!

When the orzo is done, stir in a few tablespoons of the lemon butter, some garlic, and fresh chopped parsley. Brush some of the lemon butter on the fish too. Season with salt and pepper and fresh parsley if you want.

Word of advice.. do NOT try the lemon butter by itself. I did because I'm always nervous about serving people something I've never made before. It was so incredibly sour by itself. I panicked thinking I did something wrong, but once I mixed it with the pasta and put it on the tilapia it was totally toned down and complimented everything perfectly. *Phew!!*

Lemon Butter Tilapia with Orzo
adapted from Bobby Flay

zest from one lemon
juice from two lemons
1/2 cup dry white wine
4-5 scallions chopped (white part)
1 stick butter, melted
splash of heavy cream
tilapia fillets (as many as you need)
2 cups orzo
head of broccoli, chopped
1 tsp garlic, finely chopped
1/4 cup freshly chopped parsley
kosher salt
black pepper
olive oil

In a small saucepan, bring white wine, lemon juice, lemon zest, and scallions to a boil. Simmer until reduced to half.
Remove from heat and combine with melted butter and cream. Refrigerate for at least a half hour (can be done ahead of time).
Cook orzo according to directions. Add broccoli to the orzo water when there's about 5 minutes left.
Line a baking sheet with parchment or foil. Place tilapia fillets on pan and brush with olive oil. Season with salt and pepper. Bake in the oven for 15-18 minutes. Fish will be white and flaky when it's done.
Strain cooked orzo and broccoli and return to pot. Mix with a few tablespoons of lemon butter, garlic, and some of the parsley. Spread some lemon butter on the fish. Garnish fish with parsley (optional).
Plate and enjoy!

How are you welcoming the warm weather?


Thanks for stopping by! I always love to hear what you have to say so feel free to add your thoughts!

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