Mahi Mahi with Lemon, Wine and Caper Sauce

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Cook time: 15 minutes
Serves: 4

This easy recipe incorporates lemon, capers, wine and butter in a pan sauce that is prepared quickly and then served over pan-seared Mahi Mahi, or other white fish. The lemon and capers balance the wine's natural acidity, while the butter creates a silky texture to match the body of this Chenin Blanc. Simple steamed vegetables are a good accompaniment for the fish.

Ingredients:

• 2 teaspoons capers, preferably salt-packed
• 4 Mahi Mahi or other firm white fish fillets, each 6 to 8 oz.
• sea salt and freshly ground black pepper, to taste
• 2 Tablespoons unsalted butter
• 1 Tablespoon olive oil
• 2 shallots, minced
• 1 garlic clove, minced
• 2 to 3 cups dry white wine
• 2 Tablespoons fresh lemon juice
• 1 Tablespoon chopped fresh flat-leaf parsley
• 1 grated lemon, zest of

Preparation:

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