Tom's Balsamic Wine Mahimahi

Ingredients

• 4 (6-ounce) mahimahi fillets
• ¼ teaspoon salt
• ⅛ teaspoon black pepper
• 2 teaspoons Celia's EVOO
• ¼ cup finely chopped red onion
• 1 cup dry white wine
• ¼ cup Celia's Traditional balsamic vinegar
• 1 tablespoon capers
• 1 tablespoon chopped fresh parsley

Directions

1. Sprinkle the fish with salt and pepper. Heat olive oil in a large nonstick skillet over medium-high heat. Add fish and onion; cook for 3 minutes. Turn fish over. Stir in wine, vinegar, and capers; cook 3 minutes. Remove fish from pan. Cook wine mixture an additional 3 minutes or until reduced to 1/2 cup. Serve sauce with fish; sprinkle with parsley.

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