Angelfish is a common dish in many parts of Africa and other locations where the fresh-water fish are plentiful. Reasonably priced and mild in flavor, sauteed angelfish makes a good lunch or dinner option. The delicate flavor of the angelfish goes well with the tart, salty flavors of the caper sauce. A small amount of dry white wine adds an elegant flavor to the sauce -- which you can spoon over the angelfish fillets right before serving them. However, you can omit the white wine if you don't wish to use it. Place the fish on a bed of micro-greens for a heart-healthy and light meal.
Melt 1 tablespoon of butter in a large, heavy skillet and add 1 tablespoon of olive oil.
Season the angelfish fillets with salt and pepper on both sides.
Saute the fillets over medium to high heat for two minutes per side. Transfer the fish to a serving platter.
Make the caper sauce by melting 3 tablespoons of butter in a sauce pan for 1 minute. Add the red onion and saute.
Add the lime juice, lemon juice, white wine, lime zest and capers and heat the mixture over a low flame, stirring often, for two more minutes.
Spoon the caper sauce over each angelfish fillet and serve. Garnish the fish with wedges of lemon or lime.
Be careful not to overcook the angelfish or it may fall apart or become dry.