Tilapia Piccata

Ingredients

• 8 ounces uncooked orzo (about 1 1/2 cups)
• 3/4 cup grape tomatoes, halved
• 1/2 teaspoon salt, divided
• 3 tablespoons chopped fresh parsley
• 1/4 teaspoon black pepper, divided
• 3 tablespoons all-purpose flour
• 4 (6-ounce) tilapia fillets
• 3 tablespoons butter, divided
• 1/4 cup white wine
• 3 tablespoons fresh lemon juice
• 1 tablespoon drained capers

Preparation

1. Cook pasta according to package directions, omitting salt and fat. Drain; stir in tomatoes, 1/4 teaspoon salt, parsley, and 1/8 teaspoon pepper. Set aside and keep warm.
2. Combine remaining 1/4 teaspoon salt, remaining 1/8 teaspoon pepper, and flour in a large shallow dish. Dredge fish in flour mixture. Melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add fish to pan; cook 1 1/2 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Remove fish from pan; keep warm.
3. Add wine, juice, and capers to pan; cook 30 seconds. Remove from heat. Add remaining 2 tablespoons butter to pan; stir until butter melts. Serve fish with sauce and pasta.