Preheat oven to 375 degrees F (190 degrees C).
Trim the ends off the Sugar Snap Peas (12 ounce) and discard; set the snap peas aside.
Cut the Lemon (1) into 6 thin slices; hold.
Remove the leaves from the Fresh Basil (0.25 ounce) and discard stems. Roughly chop the basil leaves and set aside.
Roughly chop the Capers (2 tablespoon) and place in a medium bowl.
When the Butter (4 tablespoon) is at room temperature, add it to the bowl with the chopped capers. Stir until creamy and well combined.
Pat dry the Mahi-Mahi Fillet (2) with paper towels. Prepare two square sheets of aluminum foil by laying them flat on a work surface.
Divide equal amounts of the sugar snaps between the sheets of aluminum foil. Sprinkle each serving with a pinch of Salt (to taste) and top with 3 slices of lemon.
Top the lemon slices with the mahi-mahi fillets. Add another pinch of Salt (to taste) and Ground Black Pepper (to taste) then evenly distribute the caper butter between both pieces of fish.
Fold and crimp the edges of the foil to make a tightly sealed packet. Place the packets on a sheet pan and place in the oven for 8 to 10 minutes.
When finished cooking, open each packet and garnish with the basil.
In the center of two plates, place the mahi-mahi with sugar snap peas and caper butter. Serve and enjoy!