INGREDIENTS
3 TBSP. water, divided
1 tsp. cornstarch
1/2 tsp. salt, divided
1/2 tsp. black pepper
4 mahi-mahi fillets
2 tsp. olive oil
2 lemons
2 tsp. capers
1 tsp. butter
DIRECTIONS
Combine 1 TBSP. water and cornstarch in a small bowl, stirring with a wisk. Set aside.
Sprinkle 1/4 tsp. salt and 1/4 tsp. pepper over both sides of fish.
Heat olive oil in a large nonstick skillet over medium-high heat.
Add fish, and cook 3 to 4 minutes on each side or until fish flakes easily when tested with a fork.
Remove from pan, and keep warm.
Grate 1/4 tsp. rind from 1 lemon; squeeze 1/3 cup juice from lemons over a bowl.
Combine juice and rind with remaining 2 TBSP. water, remaining 1/4 tsp. salt, remaining 1/4 tsp. pepper and the capers.
Add lemon mixture to pan, cook 2 minutes.
Stir in cornstarch mixture; bring to a boil and cook 1 minute, or until thick.
Stir in the 1 tsp. butter to smooth the sauce.
Serve sauce over fish.
Serves 4.
