Recipe by Chef Amy Hamilton of Libertè, Albany (WA)
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.
Place the toothfish on your serving plate and dress with the lime leaves.
Generously spoon over the lime leaf infused brown butter.
Prep: 5 minutes
Cook: 10 minutes