Wild Pacific Halibut Cheeks
Chef’s Note: Halibut cheeks are undeniably my favourite part of the fish. The approach of spring brings these fabulous cheeks to market. They are moist and succulent and can be interchanged with any dish in your favourite fish recipes. I urge you to try them – if fish could be addictive, then cheeks would do it.
2 ½ lbs (1.125 kg) - fresh Wild Pacific halibut cheeks
1/3 cup (80 mL) - unbleached all-purpose flour
2 Tbsp (30 mL) - extra virgin olive oil
2 Tbsp (30 mL) - unsalted butter
3 - shallots, finely minced
3 Tbsp (45 mL) - flat-leaf parsley, chopped
1 Tbsp (15 mL) - capers
2 tsp (10 mL) - chopped fresh thyme
2/3 cup (160 mL) - white wine
sea salt, to taste
freshly ground white pepper, to taste
Dredge the wild Pacific halibut cheeks in the flour. Heat the oil and butter together in a fry pan, add the halibut cheeks and cook until golden brown, about 2-3 minutes on each side. Add the shallots, parsley, capers and thyme. Continue to cook for 4 more minutes.
Add the wine to the pan along with the salt and white pepper and cook until the cheeks are cooked through. Depending on the size of the cheeks, this may be another minute or so. Serve the cheeks with steamed baby potatoes or your favourite vegetable, and ladle the pan juices over top.
Recipe copyright ©2002 by Caren McSherry. Whitecap Books. All rights reserved. Featured with permission.