Here's another winning fish dish by my friend Betsy. This time she has combined onions with lemon and capers to create something uniquely different. Enjoy!
Modified By: Betsy Kelp Galloway (from Romulo Yanes, Gourmet
Magazine)
Ingredients:
- 2 (6-oz) mahi mahi or halibut filets
- salt to taste
- ½ tsp black pepper, divided
- 2 ½ tbsp olive oil - divided
- 1 large onion - halved lengthwise - then thinly sliced crosswise
- 3 tbsp dry white wine
- 1 tbsp butter
- 3 tablespoons capers - rinsed, drained & coarsely chopped
- 2 ½ tbsp fresh lemon juice
- 1-2 tbsp fresh flat-leaf parsley - chopped
Preparation:
Pat thawed fish thoroughly dry. Sprinkle both sides of fish
with salt to taste and ¼ tsp of the pepper, set aside.
Heat 1 ½ tbsp oil in a large skillet over medium high
heat until shimmering then sauté onions, stirring frequently, until golden,
about 6 minutes.
Stir in wine and ¼ tsp pepper. Cook, stirring, until
onions are softened and wine reduces to about 1 tbsp, 2-3 minutes. Stir in
butter until melted. Then stir in capers and lemon juice. Remove from heat,
cover, and keep warm.
In another skillet, heat remaining olive oil (barely cover
bottom of the pan to prevent sticking) over medium high heat until oil
shimmers. Carefully place fish, serving side down, in the skillet. Do not
disturb for 3 minutes to achieve golden color.
Carefully turn fish over and continue to cook to desired
level of doneness (do not overcook as fish will be dry and tough), depending
on the thickness and type of fish used, about 2-4 more minutes until fish
begins to flake.
In the meantime, make a bed of the onion mixture on a
serving platter, reserving 2 tbsp. Place fish on top of the bed of
onions. Mix diced parsley into reserved 2 tablespoons of onions mixture and
place on fish. Serve immediately.
Blessed be... and happy cooking!