Recipe Summary :

Difficulty : Easy

Active time : 35 min

Start to finish : 35 min

Yield : 4 servings

Ingredients :

• 3 tablespoons olive oil
• 1 large onion, halved lengthwise, then thinly sliced crosswise
• 3 tablespoons water
• 1/2 teaspoon black pepper
• 3 tablespoons unsalted butter
• 3 tablespoons capers (in brine), rinsed, drained, and coarsely chopped
• 2 1/2 tablespoons fresh lemon juice
• 4 (6-oz) pieces mahimahi fillet (1 1/2 to 2 inches thick) with skin
• 3/4 teaspoon salt
• 2 tablespoons chopped fresh flat-leaf parsley

How to cook :

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 teaspoon 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 broiler.

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

Serve fish topped with onion mixture and sprinkled with parsley.

Wine suggestion:

a White wine : a VDP d’Oc - Domaine de l’Engarran - 2004 - Sauvignon Blanc - This vineyard is arguably one of the best in the Languedoc Region, always striving to improve its quality. It displays very developed and sophisticated aromas of grapefruit and lynchee. Crisp and powerful taste of kiwi and pineapple mixed with flowers. Long finish of buttered toast. It is definitely a vin de pays at its best, deserving an AOC ranking. This full-bodied white wine pairs well with grilled fish, as well as with medium-spicy Thai curries.

Bon appétit

Brice

(photo by: Romulo Yanes)