4 servings (serving size: 1 fillet and 2 tablespoons sauce)
Randy Mayor; Melanie J. Clarke
4 (6-ounce) mahimahi fillets
1/4 teaspoon salt
1/8 teaspoon black pepper
2 teaspoons olive oil
1/4 cup finely chopped red onion
1 cup dry white wine
1/4 cup balsamic vinegar
1 tablespoon capers
1 tablespoon chopped fresh parsley
How to Make It
Sprinkle the fish with salt and pepper. Heat olive oil in a large nonstick skillet over medium-high heat. Add fish and onion; cook for 3 minutes. Turn fish over. Stir in wine, vinegar, and capers; cook 3 minutes. Remove fish from pan. Cook wine mixture an additional 3 minutes or until reduced to 1/2 cup. Serve sauce with fish; sprinkle with parsley.
I don't know how this could be described as 'rich'. IMHO, not very interesting. We bought very fresh, high quality mahimahi and it was cooked perfectly but the sauce jut didn't do it. Too acidic and not a lot of other flavors. Didn't really look browned like the photo. How could it, when it is cooked in liquid.
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