Capered Albacore Tuna Or Salmon
2 Albacore Tuna Steak or 2 Salmon Fillets
2 TB Olive oil
2 TB Butter
Juice from ½ Lemon
Zest of ½ Lemon
2 t Capers
1 tsp Chopped Flat leaf Parsley
Rinse & Pat fish dry;
Sprinkle with salt & Pepper.
Heat up a large skillet on Med High to High heat.
Add olive oil.
When almost smoking sear fish about 6 minutes per inch or 3 min on each side.
Remove fish & tent with foil.
Wipe out skillet.
Return skillet to med high heat and add butter; watch very carefully, it will foam & then subside.
When it becomes nut brown (Noisette) add the Lemon Juice, Zest, Capers, Salt & Pepper.
Cook for a couple of seconds & then add Parsley; when parsley sizzles, pour over fish & serve.
Pairs Well With
I love this recipe, it's quick and delicious. I tend to go for the albacore tuna as I am more of a purist when it comes to my salmon.