Mahimahi with Onion, Capers, and Lemon
A delicate mahimahi dish featuring golden sautéed onions, briny capers, and bright lemon juice, finished with fresh parsley. This elegant seafood preparation combines Mediterranean flavors with perfectly broiled fish fillets.
Ingredients
- •3 tablespoons olive oil
- •1 large onion
- •3 tablespoons water
- •½ teaspoon black pepper
- •3 tablespoons unsalted butter
- •3 tablespoons capers
- •2½ tablespoons fresh lemon juice
- •4 pieces mahimahi fillet
- •¾ teaspoon salt
- •2 tablespoons fresh flat-leaf parsley
Cooking Instructions
- 1.
Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion, stirring frequently, until golden, about 6 minutes. Stir in water and 1/4 teaspoon pepper and cook, stirring, until onion is softened, about 1 minute. Stir in butter until melted, then stir in capers and lemon juice. Remove from heat and keep warm, covered.
8 min
- 2.
Preheat broiler.
5 min
- 3.
Pat fish dry, then brush all over with remaining tablespoon oil and sprinkle with salt and remaining 1/4 teaspoon pepper. Put fillets, skin sides down, on rack of a broiler pan and broil about 5 inches from heat until just cooked through, 6 to 8 minutes.
8 min
- 4.
Serve fish topped with onion mixture and sprinkled with parsley.
2 min
