Capered Albacore Tuna Or Salmon
  • 2 Albacore Tuna Steak or 2 Salmon Fillets
  • Coarse Salt
  • Cracked pepper
  • 2 TB Olive oil
  • 2 TB Butter
  • Juice from ½ Lemon
  • Zest of ½ Lemon
  • 2 t Capers
  • 1 tsp Chopped Flat leaf Parsley
  1. Rinse & Pat fish dry;
  2. Sprinkle with salt & Pepper.
  3. Heat up a large skillet on Med High to High heat.
  4. Add olive oil.
  5. When almost smoking sear fish about 6 minutes per inch or 3 min on each side.
  6. Remove fish & tent with foil.
  7. Wipe out skillet.
  8. Return skillet to med high heat and add butter; watch very carefully, it will foam & then subside.
  9. When it becomes nut brown (Noisette) add the Lemon Juice, Zest, Capers, Salt & Pepper.
  10. Cook for a couple of seconds & then add Parsley; when parsley sizzles, pour over fish & serve.
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.