Patagonian Toothfish (aka Chilean Sea Bass - rumored to be an alternate name so the fish would be more commercially marketable) seared in clarified butter in a well seasoned cast iron pan. Salt and white pepper then drizzled with basil infused EVOO. This fish has an amazing flavor and texture.
I paired it with a classic wild mushroom and asparagus risotto with homemade vegetable stock. Served on a hot plate...hmm, hmm, good.