Monday, June 7, 2010

Fish with Lemon and Caper Sauce

I've only made this once so far, just a couple of weeks ago, and it was delicious! We used mahi mahi and I think it was perfect. If you've ever had chicken piccata, this is like fish piccata!

2 teaspoons capers
4 mahi mahi or other firm white fish fillets, each 6 to 8 oz
salt & freshly ground black pepper, to taste
2 tablespoons unsalted butter
1 tablespoon olive oil
2 shallots, minced (I didn't have shallots on hand, so I just used very finely chopped white onion)
1 garlic clove, minced
2/3 cup dry white wine (also didn't have any wine, so used chicken broth)
2 tablespoons fresh lemon juice (used juice from a bottle)
1 tablespoon chopped fresh flat-leaf parsley
1 grated lemon, zest of (didn't use at all, didnt have lemons)

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.
We had this with brown rice to soak up some of the yummy sauce, but pasta would work good too- we always have pasta when I make chicken piccata!

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