Light your grill. Use a knife to cut slits across the top of the Tilapia, about an inch apart. Do not cut super deep into the flesh; cut just through the skin. Let the fish stand at room temperature for 20 minutes; pat dry with paper towel.
Brush the fish all over with olive oil and season generously inside and out with salt and pepper.
Brush the grate with oil. Grill the fish uncovered over moderately high heat until lightly charred and it releases easily from the grate, about 10 minutes. Turn and grill until the flesh is white throughout, about 10 minutes longer. Transfer the fish to a platter and let it rest for 10 minutes.
While the fish is resting, make the sauce. Combine the lemon juice, white wine and honey in a small saucepan over medium-high heat. Bring to a boil and then reduce to a simmer until sauce is reduced by half, about 5 to 7 minutes. Remove from heat and whisk in butter, lemon zest, capers and parsley. Season with salt and pepper.
Drizzle whole grilled Tilapia with the lemon and caper butter sauce and serve atop a bed of orzo.
Calories are per serving.