Mahimahi with Onion Capers and Lemon

Ingredients

• 3 tablespoons olive oil
• 1 large onion, halved lengthwise, then thinly sliced crosswise
• 3 tablespoons water
• 1/2 teaspoon black pepper
• 3 tablespoons unsalted butter
• 3 tablespoons capers (in brine), rinsed, drained, and coarsely chopped
• 2 1/2 tablespoons fresh lemon juice
• 4 (6-oz) pieces mahimahi fillet (1 1/2 to 2 inches thick) with skin
• 3/4 teaspoon salt
• 2 tablespoons chopped fresh flat-leaf parsley

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