Easy lemon caper butter sauce. Sounds fancy as hell, but it comes together in a flash. I realize my blog might be turning into a seafood-focused one but it is truthfully the way I eat for the majority of my week so I gotta stay true to me. Maybe it’s my southern Italian roots or the fact that I can take frozen fish out when I get home from work and be just 30 minutes away from dinner that makes me choose this protein. Either way, it is a weeknight winner in my book.
The fish is totally interchangeable. If you like something a little lighter and flakier go with flounder. If you’re into salmon then swap it in. The last piece of cooking advice I will leave you with is to cook your fish for 10 minutes per inch of thickness. This will yield a medium doneness that flakes delicately with a fork and is just irresistible. Happy fish making!
- 4 filets of mahi mahi
- ½ tsp salt
- ¼ tsp pepper
- ¼ tsp garlic powder
- 3 Tbs butter
- 1 clove garlic, finely grated
- Juice of half a lemon
- Lemon zest from one lemon
- 1 tsp capers
- 8 basil leaves, chopped
- ¼ c parsley, finely chopped
- Preheat the oven to 350.
- Season the mahi mahi with salt, pepper, and garlic powder. Bake for 13-15 minutes.
- While the fish is cooking, melt the butter in a large sauce pan on low heat.
- Add in the garlic once the butter is melted and cook for 3 minutes.
- Add in the lemon juice and zest and mix together.
- Lastly, toss in the capers, basil, and parsley and season to taste with salt and pepper. *I added a couple tablespoons of water to my sauce to thin it out, feel free to do this step.
- Add the fish to the pan then spoon the sauce over the fish and serve with crusty bread.
