Seared Mahi Mahi Filet with White Wine Lemon Caper Sauce
My inspiration for this dish occurred when I heard someone on the radio talking about a peppercorn sauce they had made for a steak filet. What I had in my fridge was Mahi Mahi filets. I drove home excited to conjure up a suitable sauce for the hearty fish, as it could withstand such a heavy sauce. Below is what I came up with, and it was tasty.
- 6 Mahi Mahi filets, rinsed and patted dry
- 3 tablespoons vegetable oil
- 1 cup Riesling wine. I used Yellow Tail
- 1 tablespoon butter
- Juice from 1/4 of a lemon
- 2 cups warm water
- 1 tablespoon flour
- Freshly cracked salt and pepper
- 6 capers
- 1/4 cup freshly chopped parsley
Season filets with freshly cracked salt and pepper. Sear in a skillet with the vegetable oil, over medium heat, for approximately 5 minutes per side, or until fish has a golden color. When done, put fish on a plate and set aside, loosely covered to keep warm.
In the same pan in which you seared the fish, pour white wine, and stir occasionally with whisk for about 6 minutes. Then add lemon juice, butter, and capers and a generous amount of cracked pepper and stir. Reduce heat to medium low. Stir flour in the warm water until fully incorporated. Pour about a half cup in the pan, and stir. Add more to reach desired consistency. The consistency should not be too runny, and should not be too thick either. If you have added too much flour mixture, then you can always add a splash of plain water to even out the consistency.
As a final touch, add chopped parsley. When plating the fish, pour a couple of tablespoons of sauce on top of fish. I find this dish is best served with a simple brown rice, to help mellow out the intense flavors of the sauce.
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