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Mahimahi with Balsamic-Wine Sauce

Randy Mayor; Melanie J. Clarke
Yield 4 servings (serving size: 1 fillet and 2 tablespoons sauce)
Mahimahi is a wonderful white fish that cooks up tender and flaky. Serve with balsamic-wine sauce and couscous or orzo for a quick yet impressive dinner.

Ingredients

  • 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

Nutrition Information

  • calories 182
  • caloriesfromfat 17 %
  • fat 3.5 g
  • satfat 0.6 g
  • monofat 1.9 g
  • polyfat 0.5 g
  • protein 31.8 g
  • carbohydrate 4.2 g
  • fiber 0.3 g
  • cholesterol 124 mg
  • iron 2.4 mg
  • sodium 369 mg
  • calcium 39 mg

How to Make It

  1. 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.