Grilled Tilapia And Lemon Butter Recipes

Steps:

• 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 lemon 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 lemon 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 lemon butter and capers. Garnish with the remaining parsley.

Steps:

• Squeeze lemon juice over tilapia; season lightly with salt and black pepper.
• Heat olive oil in a nonstick skillet over medium heat. Melt 1/2 teaspoon butter in hot oil. Add chopped onion and minced garlic; cook and stir until onion begins to look translucent, about 5 minutes.
• Reduce heat to medium-low. Push onion mixture to sides of the skillet. Melt remaining 1/2 teaspoon of butter in the skillet. Place tilapia in the center of the skillet and cover with onion mixture. Cover skillet and cook tilapia until it starts to turn golden, about 5 minutes. Push onion mixture to the sides again and flip tilapia. Cover and cook until second side is golden and flakes easily with a fork, about 5 minutes more.
• Remove skillet from heat. Top tilapia with grated Parmesan cheese, cover, and let stand until cheese is melted, 2 to 3 minutes.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray a baking dish with non-stick cooking spray.
• Rinse tilapia fillets under cool water, and pat dry with paper towels.
• Place fillets in baking dish. Pour lemon juice over fillets, then drizzle butter on top. Sprinkle with garlic, parsley, and pepper.
• Bake in preheated oven until the fish is white and flakes when pulled apart with a fork, about 30 minutes.

Steps:

• In a small bowl, mix the first 10 ingredients until blended., Lightly oil grill rack. Place fish on rack. Grill, covered, over medium heat 4 minutes. Turn; spread cheese mixture over fillets. Grill, covered, 3-4 minutes longer or until fish just begins to flake easily with a fork. Serve with lemon wedges.

Steps:

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