Mahimahi with Onion Capers and Lemon
Ingredients
- 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
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