RBSC 2011 Food Challenge #3

Whoa wait....what happened to Food Challenge #2.  I gave myself a by this week due to the fact that the boys and I flew south for part of the winter. We have been in Georgia enjoying 60 degree or better weather (today it was 80 degrees) and suburbia at it's finest.  So while there was no completion of the Sweet Potato/Snack Challenge I have started to put a dent in the athletic portion of the challenge.  I have competed 12 of the 26.2 miles and 1.5 miles of the 2.4 swimming portion.  I added the swimming because I joined the Y for a week during our visit here in Georgia.  I will not be adding the biking...I just really dislike it.

On to this week's Food Challenge:  Citrus/Dinner


I searched high and low on the web and in various cookbooks and I came across the following recipe for Tilapia with Lemon Butter Orzo and it got my attention.  I love tilapia (and so does my husband...BONUS!)  It is a mild white fish, cheap and according to the FDA: "

Tilapia had the lowest levels of any fish tested. Tilapia were reported to be one of the safest for consumption."

  And did I mention it was cheap? This was a great way for me to mix up my Tilapia dinner ideas, because it has gotten pretty bland lately.  So here is a healthy cheap fish with a decadent butter and lemon sauce over it and orzo (what is not to love?).  I prepared it and served it to my 2 sons, my mom and dad and it was a BIG HIT!! Hooray!

Grilled Tilapia with Lemon Butter, Capers and Orzo

Recipe courtesy Bobby Flay, 2007

Prep Time:  30 min

Inactive Prep Time:  30 min

Cook Time: 10 min

Level: Easy

Serves: 4 servings

Ingredients

• 1 lemon, finely zested
• 2 lemons, juiced
• 1/2 cup dry white wine
• 1 shallot, thinly sliced
• Splash heavy cream
• 1 stick unsalted butter, cut into cubes, at room temperature
• Salt and freshly ground black pepper
• 4 (8-ounce) tilapia fillets
• 3 tablespoons olive oil
• 1/2 pound orzo, cooked al dente
• 1/4 cup chopped fresh flat-leaf parsley leaves
• 1/4 cup drained capers

Directions

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.

Printed from FoodNetwork.com on Sat Feb 19 2011

© 2011 Television Food Network, G.P. All Rights Reserved

Advertisement will not be printed