Mahimahi With Onion, Capers, And Lemon
Serves: 3
Lilian Bahringer
1 January 1970
Based on User reviews:
41
Spice
60
Sweetness
49
Sourness
49
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
3 tbsps
Olive Oil3 tbsps
Water1 tsp
Black Pepper3 tbsps
Unsalted Butter2.5 tbsps
Lemon Juice (fresh)3 tsp
SaltDirections:
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
2
Stir in water and 1/4 teaspoon pepper and cook, stirring, until onion is softened, about 1 minute
3
Stir in butter until melted, then stir in capers and lemon juice
4
Remove from heat and keep warm, covered
5
Preheat broiler
6
Pat fish dry, then brush all over with remaining tablespoon oil and sprinkle with salt and remaining 1/4 teaspoon pepper
7
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
Serve fish topped with onion mixture and sprinkled with parsley
9
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
10
Stir in water and 1/4 teaspoon pepper and cook, stirring, until onion is softened, about 1 minute
11
Stir in butter until melted, then stir in capers and lemon juice
12
Remove from heat and keep warm, covered
13
Preheat broiler
14
Pat fish dry, then brush all over with remaining tablespoon oil and sprinkle with salt and remaining 1/4 teaspoon pepper
15
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
16
Serve fish topped with onion mixture and sprinkled with parsley