Pan Seared Whitefish with a Lemon, Caper, and Sweet Onion Butter Sauce

Makes 4 servings

4 mahi mahi or other firm white fish fillets, each 6 to 8 oz
2 tablespoons unsalted butter
1 tablespoon olive oil
2 shallots, minced
1 garlic clove, minced
2/3 cup dry white wine
2 tablespoons fresh lemon juice
2 teaspoons capers
1 tablespoon chopped fresh flat-leaf parsley
1 grated lemon, zest of
sea salt & freshly ground black pepper, to taste


Place capers in a small bowl, rinse under cold running water, drain and pat dry.

Season the fish lightly with salt and pepper. In a large sauté pan, over medium heat, melt the butter with the olive oil. Arrange the fish in the pan and cook, turning once, until browned on both sides and opaque throughout, 6 to 8 minutes total. Using a slotted spatula or spoon, transfer the fish to a plate and reserve warm.

Add the shallots and garlic to the same pan you prepared the fish in and cook, stirring often, until fragrant, about 2 minutes. Add the wine and lemon juice, increase the heat to medium-high and boil until the sauce thickens slightly, 2 to 3 minutes. Optional, add another tablespoon of butter, turn off heat and swirl to incorporate.  Stir in the parsley, capers and lemon zest, and correct seasoning with salt and pepper, if needed.

Plate an individual fillet on a warm plate, spoon a serving of sauce over the fish and serve immediately.  Enjoy!