Entree: Falkland Islands (Malvinas) – Central Culinary Region – Grilled Toothfish (Charred toothfish fillets simply seasoned with lemon and herbs)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 10 min

Additional 15 min

Total 35 min

Ingredients

- 4 toothfish fillets, approx. 6 oz (170 g) each
- 2 tbsp (30 ml) olive oil
- 2 tbsp (30 ml) unsalted butter, melted
- 1 tbsp (15 ml) fresh lemon juice
- 2 cloves garlic, minced (about 0.5 oz / 15 g)
- 1 tsp (5 g) coarse sea salt
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (8 g) chopped fresh parsley
- Lemon wedges for serving
- Flaky sea salt for finishing (optional)

Instructions

1. Pat the toothfish fillets dry with paper towels. In a small bowl mix the olive oil, lemon juice, minced garlic, sea salt and black pepper. Brush both sides of the fillets with the mixture and let sit at room temperature for 10–15 minutes.
2. Preheat a grill or grill pan to high heat (about 500°F / 260°C). Oil the grates lightly to prevent sticking.
3. Place the fillets skin-side down if skin is present. Grill without moving for 3–5 minutes depending on thickness, until the edges begin to turn opaque and grill marks form.
4. Flip the fillets and grill 2–4 minutes more, brushing once with the melted butter, until the fish is opaque through and flakes easily with a fork. Aim for an internal temperature of about 135–140°F (57–60°C) for moist, flaky fish.
5. Remove from the grill and let rest 2–3 minutes. Sprinkle with chopped parsley, a squeeze of fresh lemon, and flaky sea salt if desired. Serve immediately with lemon wedges.