Mahimahi with Onion, Capers, and Lemon

Name: Mahimahi with Onion, Capers, and Lemon
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoons black pepper; 3 Tbsps capers (in brine), rinsed, drained, and coarsely chopped; 2 Tbsps chopped fresh flat-leaf parsley; 3 Tbsps fresh lemon juice; 680 grams mahimahi fillet (1 1/2 to 2 inches thick) with skin; 3 Tbsps olive oil; 1 large onion, halved lengthwise, then thinly sliced crosswise; 1 teaspoons salt; 3 Tbsps unsalted butter; 3 Tbsps water

Mahimahi with Onion, Capers, and Lemon is a gluten free, primal, and pescatarian recipe with 4 servings. One serving contains 328 calories, 32g of protein, and 20g of fat. This recipe covers 19% of your daily requirements of vitamins and minerals. It works well as a main course. If you have onion, water, flat-leaf parsley, and a few other ingredients on hand, you can make it. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert. From preparation to the plate, this recipe takes about 35 minutes.

Instructions

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.

Ingredients you will need

Lemon Juice

Butter

Capers

Pepper

Onion

Water

Cooking Oil

Equipment you will use

Frying Pan

Remove from heat and keep warm, covered.

Preheat broiler.

Equipment you will use

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.

Ingredients you will need

Pepper

Fish

Salt

Cooking Oil

Equipment you will use

Broiler Pan

Serve fish topped with onion mixture and sprinkled with parsley.

Ingredients you will need

Parsley

Onion

Fish

Equipment

Frying Pan

Broiler

Broiler Pan

Ingredients

Servings:

1teaspoons

black pepper 3Tbsps

capers (in brine), rinsed, drained, and coarsely chopped 2Tbsps

chopped fresh flat-leaf parsley 3Tbsps

fresh lemon juice 680grams

mahimahi fillet (1 1/2 to 2 inches thick) with skin 3Tbsps

olive oil 1large

onion, halved lengthwise, then thinly sliced crosswise 1teaspoons

salt 3Tbsps

unsalted butter 3Tbsps

water

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Tangent Paragon Vineyard Pinot Gris with a 4.6 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.