Mahi-mahi with lemon caper sauce

Name: Mahi-mahi with lemon caper sauce
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Cuisine: En
Ingredients: * 4 Mahi-Mahi fillets; * Salt and Pepper (I recommend using a lemon pepper blend if you have it); * 1 TBS olive oil; * 2 TBS butter; * 1 shallot, minced; * 1/4 cup white wine; * 1/4 cup chicken or vegetable broth; * 1 lemon, juiced; * 1 TBS lemon rind; * 1/4 cup capers, drained and rinsed (we love capers.. you may not hold the same relationship with them. Please adjust this for your taste).

Main Dish

Easy

30 min

Preparation

Preparation5 min

Cook time25 min

* Prepare the fish by sprinkling each side with salt and pepper (or lemon pepper). Pour the olive oil into a stainless steel pan on medium high heat. When the oil is hot, test it with the tip of the fish fillet. If the oil crackles from the touch, your ready! If not, it needs to be hotter to get the sear the dish needs.
* I would recommend against using nonstick unless you have no other option. The sauce depends on the bits and pieces you will get from deglazing the pan later. Run an extra mile and enjoy.
* When the Mahi-Mahi is cooked (usually 3-4 minutes per side depending on the thickness of your fillet), remove and cover loosely to keep warm.
* Add the butter to the hot pan and melt.
* Saute the shallots until softened in the melted butter.
* Add wine, broth, lemon juice, and lemon zest to the pan and use a spatula to scrape up all the browned bits (aka deglaze the pan). Allow the mixture to simmer and reduce by 1/3 to 1/2, stirring occasionally. Note: you can adjust the wine/broth ratio according to your tastes and how much wine you have left in the bottle by the time you get to this step ;)
* Add the rinsed capers and simmer one more minute. While you are waiting, plate your fillets. Pour the sauce over the top.

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ImprobableFarmer

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Excellent !!! Very good Good so so Not good

4.25/5, 8 votes 1 comment

Woody

21/05/2023

This recipe was awesome! Followed the recipe exactly. Started the Mahi skin side down and flipped it after 4 minutes. I then peeled the skin off easily while the flesh side cooked. After I removed the fish and deglazed the pan, I removed the sauce (I love capers, too!) and returned the fillets to the pan and covered them with the sauce. I reduced the heat and let the filets warm up with the sauce, covered, for 2 minutes. Perfect serving temp and the sauce thickened very evenly. Everyone raved!

i cooked this recipe

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