Grilled Tilapia with Lemon Butter, Capers, and Orzo Pasta

Ingredients:

• 4 (250 g each) tilapia fillets
• 250g orzo pasta (pasta that resembles large grains of rice), cooked until al dente
• Finely grated zest from 1 lemon
• Juice from 2 lemons
• 1/2 cup dry white wine
• 1 shallot, thinly sliced
• A little heavy cream
• 110 g butter, diced, at room temperature
• 3 tbsp. l. olive oil
• 1/4 cup chopped parsley leaves
• 1/4 cup capers without brine

Preparation:

1. Combine the lemon zest, juice, wine, and shallot in a small saucepan over high heat. Cook until reduced by half. Remove from heat and let cool. Whisk 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 up to 1 day in advance and stored in the refrigerator. Bring it to room temperature before serving.
2. Heat the grill to high.
3. Toss the orzo with a few tablespoons of lemon oil and 2 tablespoons of parsley, season with salt and pepper. Transfer the pasta to serving plates.
4. Brush the fish with olive oil on both sides, season with salt and pepper. Grill for 3-4 minutes per side, or until lightly golden brown and slightly charred.
5. Remove the fillet from the grill and immediately place it on top of the orzo, topping with a little lemon oil and capers. Garnish with the remaining parsley.
   
   This dish pairs well with white wine made from the French Sauvignon Blanc grape variety.