Mahi-Mahi With Lemon Caper Sauce Recipe

Pour the olive oil into a stainless steel pan and set it over medium-high heat. You want the oil hot enough to sear the fish, so test it by dipping the tip of a fillet into the pan.

If the oil crackles immediately, you're ready to go. If not, give it another minute or two to heat up.

Pour in the white wine, vegetable broth, lemon juice, and lemon rind. Use a spatula to scrape up all the browned bits from the bottom of the pan, incorporating them into the liquid — this is where a lot of the flavor lives.

Let the mixture simmer, stirring occasionally, until it has reduced by about one-third to one-half, thickening slightly. You can adjust the wine and broth ratio to your liking, or depending on how much wine you have left.