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Bourbon Glazed Glacier 51 Toothfish

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

  • 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

Instructions
 

  • Place marinade ingredients into a jar or bowl and whisk for 30 seconds. Pour marinade into a resealable bag, then add the fish fillets.
  • 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).
  • Remove fillets from the marinade and discard the marinade.
  • 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.
  • Cook the fillets for 8-10 mins, then place under a grill until golden.
  • 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.
  • 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.