Active Time

　　35 min

　　Total Time

　　35 min

　　An intense Mediterranean topping really brightens the flavor of this fish.

　　

Ingredients

Makes 4 servings

　　3 tablespoons olive oil

　　1 large onion, halved lengthwise, then thinly sliced crosswise

　　3 tablespoons water

　　1/2 teaspoon black pepper

　　3 tablespoons unsalted butter

　　3 tablespoons capers (in brine), rinsed, drained, and coarsely chopped

　　2 1/2 tablespoons fresh lemon juice

　　4 (6-oz) pieces mahimahi fillet (1 1/2 to 2 inches thick) with skin

　　3/4 teaspoon salt

　　2 tablespoons chopped fresh flat-leaf parsley

　　

Step 1

Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion, stirring frequently, until golden, about 6 minutes. Stir in water and 1/4 teaspoon pepper and cook, stirring, until onion is softened, about 1 minute. Stir in butter until melted, then stir in capers and lemon juice. Remove from heat and keep warm, covered.

　　

Step 2

Preheat broiler.

　　

Step 3

Pat fish dry, then brush all over with remaining tablespoon oil and sprinkle with salt and remaining 1/4 teaspoon pepper. Put fillets, skin sides down, on rack of a broiler pan and broil about 5 inches from heat until just cooked through, 6 to 8 minutes.

　　

Step 4

Serve fish topped with onion mixture and sprinkled with parsley.