Friday, July 29, 2022

Tuna and Crappie With Lemon Butter Caper Sauce & Toe Update

I had some tuna in the freezer that I wanted to cook for Cindy and me, while cooking something else for Pat, Bev, and neighbor Pat.  So, I turned to the web for sauces to use with tuna and the second one I saw was a recipe for Lemon Caper Sauce from “Food & Wine” which is also our favorite sauce for crappie, so I cooked it for the others.  I used my usual sauce recipe times 1½ to get the one below.  The last time I made tuna, it was more of a burgundy color but these came from the grocery store and had received the treatment to make the flesh bright pink.

Fish With Lemon butter caper sauce

The Ingredients:

2½ tbsp. capers

6 tbsp. butter

1½ clove garlic, finely minced

2½ tbsp. lemon juice

1 tsp. lemon zest

3/8 c. white wine

3 small tuna steaks, 1½“  thick

6 crappie filets

The Directions:

1. Add the first six ingredients to a bowl so they will be ready to add to the pan.

2. Set the tuna out of the fridge an hour prior to cooking and the crappie for 30 minutes to bring to room temperature.

3. Preheat two skillets and add clarified butter for the crappie and peanut oil for the tuna.

4. When ready to cook, season the fish with salt and pepper and lightly dredge the crappie in flour.

5. Add the crappie to a skillet and cook until browned on both sides and keep warm in a 130F toaster oven.

6. Add the sauce ingredients to the same pan and cook for a few minutes after the butter has melted.

7. Add the tuna to the other very hot pan and cook 60 seconds per side.

8. Plate and top the fish with sauce. 

We sided it with plate-mashed boiled potatoes topped with the sauce, which we used every drop of.  I should have mounded the potatoes and laid the fish on part of it for a better presentation.

The Verdict:

After eating it many times, we knew what to expect with the crappie but this was a first for the tuna and Cindy and I both thought it was delicious with the sauce.  Everything got high reviews.

Toe Surgery

According to the doctor, my toe surgery went well on Wed.  I got into the hospital at 5:30am, arrived at the operating room at 7:30am and left the hospital at noon.  So far the biggest challenge was getting from the car into the house due to the two steps and being unable to put ant weight on my left foot.  But I made it to my recliner, got the toes above my nose and look like this with my foot in a splint.

Photos can be enlarged by clicking on them and the blue words are links.

Have a great day and thanks for stopping by Almost Heaven South.


07/20/22 post date


  1. Larry, Lemon butter caper sauce is one of my favorites and you just can't miss with crappie and tuna! Good news with your surgery! The hard part is and will be keeping weight off that foot! Heal safely... Take Care, Big Daddy Dave

  2. I always love fish with lemon butter sauce! I'm glad you tried the watermelon salad...strange but refreshing combination. Happy you are at home healing from a successful surgery.


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