I found this recipe on the internet - it's pretty good, I used about 1/2 of the lemon juice and that was perfect for us. It's one of our favorites but kind of pricey when we eat out. Works with Grouper also.

MAHI WULF
(Similar to Carrabba's)

1/2 stick (1/4 cup) butter
2 tbsp finely-chopped yellow onion
2 tbsp finely-chopped garlic
6 tbsp fresh lemon juice
2 tbsp dry white wine
kosher salt to taste
freshly-ground white pepper
2 tbsp cold butter

FOR THE FISH:
mahi mahi filets
flour
salt & pepper
olive oil
sun dried tomatoes
Artichoke hearts

TO CLARIFY BUTTER:
Melt 1/2 stick butter over low heat. When melted, remove from heat and set aside for several minutes to allow the milk solids to settle to the bottom. Skim the clear (clarified) butter from the top and discard sediment. (This can be done ahead.)

TO MAKE SAUCE:
Heat clarified butter, add onion and garlic and saute until transparent.

Add lemon juice and white wine and season to taste with salt and pepper. Simmer 2 to 3 minutes to reduce liquid.

Add artichoke hearts & sundried tomatoes to sauce at end & warm.

Remove from heat and swirl in the 2 tablespoons cold butter until sauce is smooth and emulsified.