Steve's Mahimahi w/ Onion, Capers and Lemon

3 T olive oil
1 large onion, halved lengthwise, then thinly slice crosswise
3 T water
1/2 t black pepper
3 T capers, rinsed and drained
2 1/2 T fresh lemon juice
4 6 oz pieces mahimahi fillet
2 T chopped fresh flat-leaf parsley

We found this was more lemon than we wanted. Adjust according to taste.

Heat 2 T oil in a 12" heavy skillet over moderate high heat until hot but not smoking, then saute onion, stirring frequently, until golden, about 6 minutes. Stilr in water and half the pepper and cook, stirring about 1 minute. Then stir in capers and lemon juice. Remove from heat and keep warm, covered.
Preheat broiler
Pat fish dry, then brush all over with remaining olive oil and sprinkle with remaining pepper.
Put fillets (skin side down, if yours have skin) on a rack of a broiler pan and broil about 5 inches from heat until just cooked through, 6 to 8 minutes.
Serve fish topped with the onion mixture and sprinkled with parsley.

Serving Size: makes 4, 5 oz servings.

Number of Servings: 4

Recipe submitted by SparkPeople user BTINCHER2001.