3 Lemons (2 juiced, 1 sliced) zest 2
1 Tomato diced
1/2 cup white wine
1 stick of softened butter
1/4 cup finely diced purple onion
Saute purple onions in a skillet until tender. Add wine, juice and zest of 2 lemons and reduce to half. Let cool, then fold into softened butter. Gentle fold in tomatoes. Refrigerate until ready to use.
Cook orzo according to directions on box. Drain and add a generous spoonful of lemon wine butter and parsley.
Season Tilapia with favorite spice rub and grill until flaky. 1 minute before done spoon lemon wine butter over fish and cover to melt. Remove from grill and sprinkle a Tbls of capers over each fish.
Serve fish over Orzo for a complete meal and enjoy the rest of the white wine!