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0715b5c5 2690 42ed bd47 16129f891f99  2016 07 24 20 08 36
Lauren Albrecht
Lauren Albrecht

Mahi Mahi Piccata

2 tablespoons olive oil
4 small mahi mahi fish fillets
kosher salt
fresh ground black pepper
1⁄4 cup flour
1⁄4 cup white wine
2 lemons, juiced
2 tablespoons capers (chopped if large)
2 tablespoons butter (or margarine)
2 tablespoons chopped fresh parsley

Heat the olive oil in a large saute pan over medium high heat. While the pan is heating, blot the fish dry with paper towels and season with salt and pepper. Dredge in the flour, shaking off any excess.

Saute the fish in the olive oil until just cooked through, about 4 minutes, turning over halfway through. Remove the fish to a platter.
Deglaze the pan with the white wine, whisking for about 1 minute. Add the lemon juice and capers and stir. Add the butter and stir or whisk to incorporate to bring the sauce together.
Pour onto the fish and garnish with the chopped parsley. Enjoy!