Mahimahi with Balsamic-Wine Sauce

Randy Mayor; Melanie J. Clarke
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.

Yield:

4 servings (serving size: 1 fillet and 2 tablespoons sauce)

Recipe from

Nutritional 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

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

Preparation

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.

Note:

December 2001