Mahi-Mahi With Lemon Caper Sauce
Prepare the fish by sprinkling each side with salt and pepper (or lemon pepper).
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 ;)