Mahi-Mahi With Lemon Caper Sauce

Mahi-Mahi With Lemon Caper Sauce might be a good recipe to expand your main course collection. This recipe serves 4 and costs $6.61 per serving. One portion of this dish contains approximately 32g of protein, 7g of fat, and a total of 217 calories. This recipe is liked by 3 foodies and cooks. Head to the store and pick up white wine, salt and pepper, butter, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes. It is brought to you by Foodista. It is a good option if you're following a gluten free, primal, and pescatarian diet. Taking all factors into account, this recipe earns a spoonacular score of 47%, which is solid. Try Pesto Crusted Mahi-Mahi with Blistered Tomatoes and Lemon Butter Sauce, Almond-Thyme-Crusted Mahi Mahi with Lemon Chardonnay Sauce, and Almond-Thyme-Crusted Mahi Mahi with Lemon Chardonnay Sauce for similar recipes.

Servings: 4

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

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. 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.

 

Step by step:

1. Prepare the fish by sprinkling each side with salt and pepper (or lemon pepper).

2. 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.

3. 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.

4. Add the butter to the hot pan and melt.

5. Saute the shallots until softened in the melted butter.

6. 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 ;)

7. Add the rinsed capers and simmer one more minute. While you are waiting, plate your fillets.

8. Pour the sauce over the top.

Nutrition Information:

covered percent of daily need