Mahimahi with Onion, Capers, and Lemon

Ingredients for Mahimahi with Onion, Capers, and Lemon

• 3 tablespoons olive oil

• 1 large onion, halved lengthwise, then thinly sliced crosswise

• 3 tablespoons water

• 1/2 teaspoons black pepper

• 3 tablespoons unsalted butter

• 45ml capers (in brine), rinsed, drained, and coarsely chopped

• 40ml fresh lemon juice

• 4 (170g) pieces mahimahi fillet (1 1/2 to 2 inches thick) with skin

• 3/4 teaspoons salt

• 2 tablespoons chopped fresh flat-leaf parsley

How to make Mahimahi with Onion, Capers, and Lemon

Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion, stirring frequently, until golden, about 6 minutes. Stir in water and 1/4 teaspoons pepper and cook, stirring, until onion is softened, about 1 minute. Stir in butter until melted, then stir in capers and lemon juice. Remove from heat and keep warm, covered.

Preheat grill.

Pat fish dry, then brush all over with remaining tablespoon oil and sprinkle with salt and remaining 1/4 teaspoons pepper. Put fillets, skin sides down, on rack of a grill pan and grill about 5 inches from heat until just cooked through, 6 to 8 minutes.

Serve fish topped with onion mixture and sprinkled with parsley.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.