Mahi-Mahi With Lemon Caper Sauce
4 Mahi-Mahi fillets
Salt and Pepper (I recommend using a lemon 1 tablespoon olive oil
2 tablespoons butter
1 shallot, minced
1/4 cup white wine
1/4 cup chicken or vegetable broth
1 lemon, juiced
1 tablespoon lemon rind
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 ;)
This is a very easy recipe that looks elegant. It can be prepared in under 30 minutes if the fish is thawed. Serve with Grilled Asparagus or steamed Broccoli.
Friday, November 19, 2010 - 2:50pm