FISH WITH LEMON AND CAPER SAUCE

Fish with Lemon and Caper Sauce image

Number Of Ingredients 12

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2 teaspoons capers
4 Mahi mahi or other firm white fish fillets
1 salt
1 freshly ground black pepper
2 tablespoons unsalted butter
1 tablespoon olive oil
2 shallots, minced
1 garlic clove, minced
2/3 cup dry white wine
2 tablespoons fresh lemon juice
2 tablespoons fresh parsley, chopped
1 lemon zest of 1 lemon

Steps:

Rinse and drain capers; pat dry.
Season the fish lightly with salt and pepper. In a large, nonstick frying pan over medium heat, melt the butter with the live oil.
Arrange the fish in the pan and cook, turning once, until browned on both sides and opaque throughout but still moist looking in the center when tested with a knife, up to 8 minutes total.
Using a slotted spatula or spoon, transfer the fish to a warmed platter and cover loosely with aluminum foil.
Add the shallots and garlic to the pan and cook, stirring often, until fragrant, about 2 minutes.
Add the wine and lemon juice, increase the heat to medium-high and boil until the sauce thickens slightly, 2-3 minutes.
Stir in the parsley, capers and lemon zest, and season with salt and pepper.
Pour the warm sauce over the fish and serve immediately.