Pan-fried Lemon Bluefish with Caper-Tomato Salsa & Thyme – a simple, yet colorful presented recipe with enough acidity of lemon juice and white wine, to cut the richness and enhance the flavor of the bluefish.


Pan-fried Lemon Bluefish with Caper-Tomato Salsa
Ingredients
- 2 bluefish fillets, about 1 1/2 lb. each, cut in half
- 2 Tbsp. olive oil
- 3-4 Tbsp. lemon juice
- 1/4 cup white wine
- salt and freshly ground pepper
- For the caper-tomato salsa:
- 1 big tomato, chopped
- 3 Tbsp. capers
- 1 Tbsp. fresh thyme
- 2 Tbsp. fresh sweet peas
- 1/2 garlic clove, crushed
- juice of 1/2 lemon
- salt and freshly ground pepper
- small red onion, sliced (optional)
Instructions
1
For the salsa: mix all the ingredients together, leave to infuse for an hour in the refrigerator.
2
Season the fillets with salt and pepper. Heat the oil in a skillet and pan-fry the fish for 5 minutes on each side. Add the lemon juice to the pan and cook for further 3 minutes on each side.
3
Remove the fish to the plate and then add the white wine to the pan to deglaze. Pour the sauce over the fish and serve immediately with caper-tomato salsa, thyme and red onion (optional).

3 Comments
Rosa's Yummy Yums
June 30, 2013 at 5:01 pmDeliciously summery! This is a tasty combination.
Cheers,
Rosa
Anonymous
July 1, 2013 at 12:07 pmI love pan fired fish…Nice idea of serving it with caper tomato salsa…I loved the second picture!!!
Nami | Just One Cookbook
July 4, 2013 at 5:33 amLove this light dish. We love fish and I like that you combined with fresh tomatoes!