Pan Seared Glacier 51 Toothfish

Steps

• Pat the toothfish portions dry with paper towels and season both sides with salt and freshly ground black pepper.
• Heat a large skillet over medium-high heat and melt 2 tablespoons of unsalted butter until it starts to foam.
• Add the seasoned portions to the skillet, skin-side down if applicable, and cook for 4-5 minutes without moving to achieve a golden crust.
• Flip the portions gently and cook for another 3-4 minutes, or until the fish is opaque and flakes easily with a fork. Remove from the skillet and set aside.
• In the same skillet, reduce the heat to medium and add the remaining butter. Allow it to melt and foam slightly.
• Add the capers to the skillet and cook for 1-2 minutes, stirring occasionally, until fragrant.
• Stir in the fresh lemon juice, scraping up any browned bits from the skillet to make a light sauce.
• Pour the lemon-caper sauce over the cooked fish portions and serve immediately. Enjoy!