Bourbon Glazed Glacier 51 Toothfish

Bourbon Glazed Glacier 51 Toothfish

With lemon butter asparagus and red chillies. Melt in your mouth delightful, that’s sweet, spicy and totally divine.

  • 4 150gb Glacier 51 toothfish fillets
  • 2 tsp light brown sugar
  • 2 bunches baby asparagus
  • 2 tbsp butter
  • zest of 1 lemon
  • 1 Small red chilli, thinly sliced

Bourbon glaze marinade

  • 125 ml bourbon
  • 4 tbsp mirin
  • 4 tbsp light brown brown sugar
  • 2 tbsp soy sauce
  • 2 tsp ice wine vinegar

Garnish

  • Extra small red chilli, thinly sliced
  • Micro coriander or lemon balm

  1. Place marinade ingredients into a jar or bowl and whisk for 30 seconds. Pour marinade into a resealable bag, then add the fish fillets.

  2. Carefully massage the fish until the fillets are completely covered in marinade. Remove air from bag then seal and place in fridge to marinate overnight (or a few hours if in a rush).

  3. Remove fillets from the marinade and discard the marinade.

  4. Sprinkle the sugar and chillies on top of fillets then place on a baking paper lined ovenproof tray and then place in preheated oven at 200°C.

  5. Cook the fillets for 8-10 mins, then place under a grill until golden.

  6. Meanwhile prepare the asparagus, trim the woody ends rinse and set aside. In a medium skillet melt the butter and once beginning to bubble add the lemon zest, some salt and pepper then toss the asparagus until just cooked.

  7. To serve add some asparagus to each plate and top with a golden fillet of toothfish. Sprinkle with extra chilli and micro herbs to finish.

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