Grilled Tilapia with Lemon Butter and Capers originally published as You Get What You Pay For on Food and Fond Memories on January 7, 2011 by sandyaxelrod 1 Comment (Edit)
Grilled Tilapia with Lemon Butter and Capers
Grilled Tilapia with Lemon Butter and Capers
My All-Clad Saucier
You really do get what you pay for! Or in my case what I was rewarded with. A couple of weeks ago I posted a link to one of the CSN Stores and for this I received a $50.00 gift card to any one of their stores. I was so excited because the timing couldn’t have been more perfect. For quite a while I had wanted to purchase an All-Clad saucier because I have been making quite a few sauces that require the liquid to reduce. This process was taking seemingly forever in my fairly good quality pots. I tried using a deep saute pan which did reduce quicker because of the broad surface but for smaller quanitities still didn’t cut it. I knew the 1quart All-Clad saucier was exactly what I wanted but was quite expensive. With the start of my new cooking school I had to watch my expenditures. At CSN’s site Cookware.com the saucier was $53 and change which made it extremely affordable! Wow, what a difference in performance. Each time I use this saucier I am amazed at what a difference the quality of this pot makes. It retains and dispurses the heat so beautifully that my reductions are perfect every time and at a pace that I love – speedily. Now it’s my favorite pot and I cannot wait to add to my All-Clad collection.
Pan searing the tilapia filets
Cooked to perfection!
I like using it so much that each night when I am planning dinner I try to make a sauce that would require my saucier. Last night was no exception. I made what is rapidly becoming one of my favorites from Bobby Flay’s book “Grill It”, Grilled Tilapia with Lemon Butter and Capers. I did make a couple of changes. First instead of grilling two tilapia fillets for just the two of us I season them generously with salt and pepper and sauté them in about a tablespoon of hot olive oil until golden brown and crisp on each side. And second, I make the sauce recipe for four but cut the butter in half and use only 4 tablespoons I want the extra sauce to spoon over pasta but not the extra calories. I make the lemon butter right before I cook the fish and whisk and whisk the unsalted butter into the hot reduction which I can then spoon over the fish and the pasta. Bobby suggests serving this with rice or orzo. I haven’t tried rice but with the orzo it’s fabulous!
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Grilled Tilapia with Lemon Butter and Capers
- Total Time: 17 minutes
- Yield: 2 servings 1x
Ingredients
Grated zest and juice of 1 lemon
1/2 cup dry white wine
2 teaspoons honey
4 tablespoons (1/2 stick) unsalted butter, at room temperature
Kosher salt and freshly ground black pepper
2 (8 ounce) tilapia fillets
2 tablespoons olive oil
1/4 cup capers, drained
1/4 cup chopped fresh flat-leaf parsley leaves
Cooked orzo pasta
Instructions
1. Combine the lemon zest and juice, wine, and honey in a small saucepan or saucier over high heat and boil until reduced by half, about 5 minutes. Remove from the heat and let cool. Whisk together the butter and wine mixture in a small bowl and season with salt and pepper. The butter can be made 1 day in advance, covered, and refrigerated. Bring to room temperature before serving.
2. Heat the olive oil over medium high heat in a sauté pan until shimmering.
3. Season the filets on both sides with salt and pepper. Sauté the fish for 3 minutes per side or until lightly golden brown.
4. Remove the fish from the grill and immediately top each fillet with some of the butter and capers. Garnish with the parsley. And serve over the orzo that has been drizzled with the remains sauce.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Category: Seafood
- Method: Sautéing
- Cuisine: American
