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.
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.
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