4 Serves
25 Mins
Pat the Mahi-Mahi fillets dry and season both sides evenly with salt, pepper, and lemon pepper seasoning.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
4 µg / 2.4 µgFolate
42 µg / 400 µgCalcium
23 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
40 mg / 420 mgPhosphorus
170 mg / 1,250 mgPotassium
444 mg / 4,700 mgSodium
246 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
19 µg / 55 µgFiber
1 g / 28 gSugar
5 g / 50 gSaturated Fat
5 g / 20 gCholesterol
62 mg / 300 mgCaffeine
0 mgNet Carbs
12 gAlcohol
0 g
Heat the olive oil in a stainless steel pan over medium-high heat until it shimmers and crackles when a piece of fish touches it.
Sear the Mahi-Mahi fillets for 3 to 4 minutes per side until golden brown and cooked through, then remove from the pan and cover loosely to keep warm.
Add the butter to the same pan and sauté the shallots until they are softened and translucent.
Deglaze the pan with wine, stock, lemon juice, and lemon zest, scraping up any browned bits from the bottom with a spatula.
Simmer the sauce until it reduces by one-third to one-half, then stir in the capers and cook for one additional minute before pouring over the plated fish.
25
g95
g20
g
Yemeni
