Mahimahi with Onion, Capers, and Lemon

Ingredients

• •3 tablespoons olive oil
• •1 large onion
• •3 tablespoons water
• •½ teaspoon black pepper
• •3 tablespoons unsalted butter
• •3 tablespoons capers
• •2½ tablespoons fresh lemon juice
• •4 pieces mahimahi fillet
• •¾ teaspoon salt
• •2 tablespoons fresh flat-leaf parsley

Cooking Instructions

1. 1.

   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.

   8 min

2. 2.

   Preheat broiler.

   5 min

3. 3.

   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.

   8 min

4. 4.

   Serve fish topped with onion mixture and sprinkled with parsley.

   2 min