Lemon-Caper Tilapia with Orzo, Zucchini & Peppers

Lemon-Caper Tilapia

with Orzo, Zucchini & Peppers

35 MIN
$10.94/serving 4 Servings
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  • with Tilapia
    includes 4 Sustainably Sourced Tilapia Fillets View recipe
  • with Shrimp
    includes 18 oz Sustainably Sourced Tail-On Shrimp (Peeled & Deveined)
  • with Shrimp

    From the Test Kitchen

    For an easy take on classic Italian piccata, we’re cooking flaky tilapia in a lemony butter sauce cooked with capers. It’s a bright finish to a simple bed of orzo pasta, tossed with bites of verdant zucchini and crisp bell peppers.
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    Dietary Information

    600 Calories Or Less
    • Nutrition
      PER SERVING
    • Calories
      500 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    fresh
    ingredients
    Lemon-Caper Tilapia with Orzo, Zucchini & Peppers
    Title
    • 18 oz Tail-On Shrimp (Peeled & Deveined)
    • ½ lb Orzo Pasta
    • 1 bunch Parsley
    • 2 cloves Garlic
    • 2 Zucchini
    • 1 Lemon
    • 2 oz Butter
    • 1 Tbsp Capers
    • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
    • 1 Tbsp Verjus Blanc
    • 2 Bell Peppers
    time-saving
    tips & techniques
    Prepare the ingredients
    1 Prepare the ingredients

    Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Quarter the zucchini lengthwise, then cut crosswise into 1/2-inch pieces. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then thinly slice lengthwise. Peel and roughly chop 2 cloves of garlic. Halve the lemon crosswise; squeeze the juice into a bowl, straining out the seeds. Roughly chop the parsley leaves and stems.

    Cook the pasta
    2 Cook the pasta

    Add the pasta to the pot of boiling water. Cook, uncovered, 7 to 9 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

    Cook the vegetables & finish the pasta
    3 Cook the vegetables & finish the pasta

    Meanwhile, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the zucchini pieces in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the sliced peppers and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the verjus (carefully, as the liquid may splatter). Cook, stirring constantly, 30 seconds to 1 minute, or until the liquid has cooked off. Turn off the heat. Transfer to the pot of cooked pasta. Add half the butter and a drizzle of olive oil; stir to thoroughly combine. Taste, then season with salt and pepper if desired. Cover to keep warm. Wipe out the pan.

    Cook the shrimp & serve your dish
    4 Cook the shrimp & serve your dish

    Pat the shrimp dry with paper towels (remove the tails, if desired). Place in a large bowl. Season with salt, pepper, and the spice blend. Stir to coat. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned shrimp in an even layer and cook, without stirring, 2 to 3 minutes, or until slightly opaque. Add the remaining butter, capers, and lemon juice (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until coated, opaque, and cooked through. Turn off the heat. Serve the cooked shrimp and sauce over the finished pasta. Garnish with the chopped parsley. Enjoy!

    Tips from Home Chefs

    Prepare the ingredients
    1 Prepare the ingredients

    Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Quarter the zucchini lengthwise, then cut crosswise into 1/2-inch pieces. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then thinly slice lengthwise. Peel and roughly chop 2 cloves of garlic. Halve the lemon crosswise; squeeze the juice into a bowl, straining out the seeds. Roughly chop the parsley leaves and stems.

    2 Cook the pasta

    Add the pasta to the pot of boiling water. Cook, uncovered, 7 to 9 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

    Cook the pasta
    Cook the vegetables & finish the pasta
    3 Cook the vegetables & finish the pasta

    Meanwhile, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the zucchini pieces in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the sliced peppers and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the verjus (carefully, as the liquid may splatter). Cook, stirring constantly, 30 seconds to 1 minute, or until the liquid has cooked off. Turn off the heat. Transfer to the pot of cooked pasta. Add half the butter and a drizzle of olive oil; stir to thoroughly combine. Taste, then season with salt and pepper if desired. Cover to keep warm. Wipe out the pan.

    4 Cook the shrimp & serve your dish

    Pat the shrimp dry with paper towels (remove the tails, if desired). Place in a large bowl. Season with salt, pepper, and the spice blend. Stir to coat. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned shrimp in an even layer and cook, without stirring, 2 to 3 minutes, or until slightly opaque. Add the remaining butter, capers, and lemon juice (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until coated, opaque, and cooked through. Turn off the heat. Serve the cooked shrimp and sauce over the finished pasta. Garnish with the chopped parsley. Enjoy!

    Cook the shrimp & serve your dish
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