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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 182
  • Calories from fat: 17%
  • Fat: 3.5g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 1.9g
  • Polyunsaturated fat: 0.5g
  • Protein: 31.8g
  • Carbohydrate: 4.2g
  • Fiber: 0.3g
  • Cholesterol: 124mg
  • Iron: 2.4mg
  • Sodium: 369mg
  • Calcium: 39mg

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

  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.
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