Prep 0 mins
Cook 15 mins
In this easy recipe, a pan sauce that incorporates lemon, capers and butter is prepared quickly and then served over pan-seared white fish. The lemon and capers balance the wine’s natural acidity, while the butter creates a silky texture to match the body of this Chenin Blanc. Simple steamed vegetables are a good accompaniment for the fish. Williams-Sonoma
- 2 teaspoons capers, preferably salt-packed
- 4 mahi mahi or 4 other firm white fish fillets, each 6 to 8 oz
- sea salt & freshly ground black pepper, to taste
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 shallots, minced
- 1 garlic clove, minced
- 2⁄3 cup dry white wine
- 2 tablespoons fresh lemon juice
- 1 tablespoon chopped fresh flat-leaf parsley
- 1 grated lemon, zest of
- If using salt-packed capers, place them in a small bowl, add cold water to cover and soak for 20 minutes. Drain, rinse well and drain again. Pat dry on paper towels. If using vinegar-packed capers, rinse under cold running water, drain and pat dry.
- Season the fish lightly with salt and pepper. In a large, nonstick fry pan over medium heat, melt the butter with the olive oil. Arrange the fish in the pan and cook, turning once, until browned on both sides and opaque throughout but still moist looking in the center when tested with a knife, 6 to 8 minutes total. Using a slotted spatula or spoon, transfer the fish to a warmed platter and cover loosely with aluminum foil.
- Add the shallots and garlic to the pan and cook, stirring often, until fragrant, about 2 minutes. Add the wine and lemon juice, increase the heat to medium-high and boil until the sauce thickens slightly, 2 to 3 minutes. Stir in the parsley, capers and lemon zest, and season with salt and pepper.
- Pour the warm sauce over the fish and serve immediately.
Loved that it was so simple AND delicious. Had Asparagus spears on the side and they tasted great with the Lemon-Caper sauce.
Not a fan for seafood, but these made me love it!
Delicious and very easy to do!!!