Simple grilled tilapia turns elegant and slightly decadent when served on a pile of lemony orzo and drizzled with a rich buttery sauce. Char the fish on the grill for crispy golden grill marks outside and velvety flesh inside – but when summer’s over you can move this indoors to the broiler or a skillet with equally good results.
Grilled Tilapia with Orzo and Lemon Butter Sauce is a special occasion recipe. It’s not that the ingredients are expensive, or that it’s difficult to make – on the contrary, it contains only seven ingredients and comes together in 20 minutes. It’s just a little on the sinful side with all that butter in the sauce. But fish is lean and healthy to start with, and despite the richness of the sauce the finished dish tastes light, bright and fresh thanks to the mild flavor of the tilapia, the zingy lemon and the hit of grassy green parsley on top.
By the way, the Lemon Butter Sauce is a stand alone recipe that goes with any kind of fish or shellfish you can think of, for example these Devils on Horseback. Try it on plain broiled scallops too, or shrimp, sole, swordfish, cod or Chilean sea bass.
And if you haven’t learned the mayo hack for grilled fish yet, you’ve got to try it. Many recipes for grilled fish will have you slathering the fish with oil, or (worse) painting the grill with the oil. I find it pointless to brush oil on the grill – it burns off too fast. I do use the oil-slathering method for sturdier steaks, chicken and shrimp, but fish filets are so fragile they need extra help to keep them from sticking and falling apart. A smear of thick, clingy mayonnaise is the perfect solution. It stays on long enough to form a barrier between the fish and the grill, making flipping a breeze. The mayo also keeps the fish moist, and bastes it with extra flavor during cooking.
Once you try the mayo technique for protecting fish on the grill, branch out to other mayonnaise-like dressings such as creamy Italian or Caesar salad dressing. I like Marie’s brand dressings for their super-thick consistency, such as on this grilled Caesar swordfish.
My other tip for successful fish grilling is to use two spatulas for turning. I use a very thin, flexible spatula to gently nudge under the fish, making sure to loosen it completely so all the crusty browned bits stay on the fish and not on the grate. In my other hand I use a second spatula to prop the fish up as it turns, sandwiching the fish between the two spatulas as I guide it over, so it doesn’t crumple or fold during the turn.
Prep tips, making this ahead, and what to do with leftovers:
- This dish really can’t be made ahead. Neither the fish nor the Lemon Butter Sauce should be reheated or kept warm for too long, and the orzo shouldn’t be allowed to cool to the point where it starts to get sticky and clumpy. No matter: the whole thing comes together so quickly, it’s easy to do at the last minute even if you’re entertaining.
- The only prep steps that are logical to do ahead would be squeezing the lemon juice and cubing the butter – if you’re looking to streamline your process you can get those two thing out of the way early. Mix the lemon juice with the wine and store the mixture in the fridge, ready to grab when it’s time to make the sauce.
- Don’t plan on leftovers of the fish or sauce. If you have leftovers of the sauce-dressed orzo, they’ll keep for a couple of days and can be reheated in the microwave.
Grilled Tilapia with Orzo and Lemon Butter Sauce
Ingredients
- 1½ cups dry orzo pasta
- Four 6-ounce tilapia filets
- Kosher salt and freshly ground black pepper
- 6 tablespoons mayonnaise
- Lemon Butter Sauce (recipe follows)
- ¼ cup minced fresh parsley
Directions
- Step 1 Cook the orzo in boiling salted water according to the package directions (usually 7 to 8 minutes). Meanwhile, preheat your grill on High heat.
- Step 2 When the orzo is done, drain it using a fine mesh sieve and return the orzo to the pot. Cover it and set it aside to keep warm while grilling the fish.
- Step 3 Season the fish on both sides with salt and pepper, then slather both sides with mayonnaise, using about 1½ tablespoons for each piece. Grill the fish until it’s lightly charred on both sides and cooked through, 3 to 4 minutes per side. (To test for doneness, poke down through the thickest part of the fish with the tines of a dinner fork. If the fork meets no resistance, the fish is done.) Remove the fish to a plate and cover it loosely with foil.
- Step 4 Let the fish rest while you make the Lemon Butter Sauce.
- Step 5 Toss the orzo with about half of the Lemon Butter sauce and half the parsley. Spoon the orzo onto four plates or a large serving platter. Arrange the fish alongside the orzo. Drizzle the fish with the remaining sauce and sprinkle with the remaining parsley.
Lemon Butter Sauce
Ingredients
- 4 tablespoons fresh lemon juice
- 2 tablespoons white wine
- 12 tablespoons cold unsalted butter, cut into cubes
Directions
- Step 1 Heat a medium skillet over medium high heat. Add the lemon juice and wine, and simmer until the liquid is reduced to about 1½ tablespoons (about 4 minutes).
- Step 2 Lower the heat to medium low. Add one cube of the butter and whisk until the butter is melted. Keep adding the butter, one cube at a time, adding the next one just as the previous one is melted. Don’t let the mixture get too hot – if it starts to bubble, move the pan off to the side of the heat. Whisk continually until all the butter is added and the sauce is thick and smooth, with the consistency of melted ice cream (about 4 minutes). Serve immediately.
