Pan Fried Glacier 51 Toothfish with Brown Butter and Kaffir Lime Leaves

Pan Fried Glacier 51 Toothfish with Brown Butter and Kaffir Lime Leaves


Recipe by Amy Hamilton of Libertè

INGREDIENTS: 
 

  • 6 Glacier 51 Toothfish fillets or cheeks, room temperature 
  • 60g unsalted butter 
  • 20ml canola oil (or any neutral cooking oil) 
  • Small handful (1/4 cup) kaffir lime leaves 
  • 1 Lemon 

 

METHOD 

Heat a non-stick frypan on medium heat. Add butter and oil.

Chef Tip: the oil helps prevents the butter from over browning 

Sprinkle the Glacier 51 Toothfish with salt and add to the pan. 

As the cheeks cook - approx 2-3 minutes each side, depending on size - spoon over the browning butter from the pan.

In the last couple minutes of cooking, add the lime leaves and a squeeze of lemon and warm through to allow the flavours to mingle. 

TO SERVE 

Place the toothfish on your serving plate and dress with the lime leaves. 

Generously spoon over the lime leaf infused brown butter. 

 

Enjoy! 

Prep: 5 minutes
Cook: 10 minutes
Serves: 6