Fish with Lemon and Caper Sauce

INGREDIENTS

• 2 tsp. capers, preferably salt-packed
• 4 mahimahi or other firm white fish fillets, each 6 to 8 oz.
• Sea salt and freshly ground pepper, to taste
• 2 Tbs. unsalted butter
• 1 Tbs. olive oil
• 2 shallots, minced
• 1 garlic clove, minced
• 2/3 cup dry white wine
• 2 Tbs. fresh lemon juice
• 1 Tbs. chopped fresh flat-leaf parsley
• Grated zest of 1 lemon