Combine the lemon zest
, juice, wine and shallot
in a small saucepan
over high heat and cook until reduced by half. Remove from the heat and let cool. Whisk
together the cream, butter and wine
mixture in a small bowl and season with salt and pepper. Cover and refrigerate for 30 minutes. The lemon butter can be made 1 day in advance and refrigerated. Bring to room temperature before serving.
Heat the grill to high.
Brush the fish
on both sides with the oil and season with salt and pepper. Grill
the fish for 3 to 4 minutes per side or until lightly golden brown and slightly charred. Toss the orzo
with a few tablespoons of the lemon butter and 2 tablespoons of the parsley and season with salt and pepper. Transfer the orzo to a platter. Remove from the grill and immediately place the fillets on the orzo and top each fillet with some of the lemon butter and capers. Garnish
with the remaining parsley.