Rinse fish, rub dry and cut into small medallions. Wash lime, lemon and orange thoroughly, pluck thyme leaves from the branches. Coarsely crush the pepper with a mortar.
Cut two slices from each of the citrus fruits, then grate the peel. Squeeze the fruit and collect the juice. Stir the citrus juice with salt, pepper, olive oil and the grated peel and add the citrus slices. Marinate the fish medallions for about 1 hour. Turn them from time to time to the other side. Drain the fish, sprinkle with thyme, season lightly with salt and turn to the other side in the ground pepper.
Heat some olive oil in the frying pan and sear the fish on all sides. Remove the medallions from the frying pan and keep warm. Then pour the marinade into the frying pan without the slices of lemon, reduce a little, add the honey and let the whole thing bubble up briefly. Remove the remaining lemon slices, return the fish medallions to the frying pan and briefly soak in the sauce.
Arrange the fish on plates and pour the pepper-citrus sauce over it.
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