Pan Grilled Fish with Lemon-Caper Sauce

Happy Friday! Last week I was at Joan's on Third for lunch, and I had the yummiest grilled white fish.  It's the perfect light and easy meal on a Friday night, just before snuggling in with your babe or a book, or maybe going out to drink and dance the night away.  Here's my version, adapted from a Williams-Sonoma recipe.

Ingredients: (Serves 2)

  • 1 tsp. capers

  • 2 mahi mahi or other firm white fish fillets, each 6 to 8 oz.

  • sea salt and freshly ground pepper

  • 1 Tbs. unsalted butter

  • 1 Tbs. olive oil

  • 1 shallot, minced

  • 1 garlic clove, minced

  • 1/3 cup dry white wine

  • Fresh squeezed juice of 1 lemon

  • Some chopped fresh flat-leaf parsley


Drain, rinse, and pat capers dry.  Set aside.

Season the fish lightly with salt and pepper. In a large nonstick fry pan over medium heat, melt the butter and olive oil together. Arrange the fish in the pan and cook, turning once, until browned on both sides and opaque throughout but still moist looking in the center when tested with a knife, 6 to 8 minutes total. Transfer the fish to a warmed platter and cover loosely with aluminum foil.

Add the shallots and garlic to the pan 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, about 2 minutes. Stir in the parsley and capers, seasoning with salt and pepper if desired.

Pour the warm sauce over the fish and serve immediately, with simple grilled vegetables or green salad.


stay gold,