Wild Pacific Halibut Cheeks with Leek & Tomato
By Caren McSherry - www.gourmetwarehouse.ca
Chef’s Note: Halibut cheeks are the most tender and unique part of the fish. They can be as small as 2 inches and as large as the palm of your hand. Now is the season, dive in!
Leek & Tomato Sauce
2 Tbsp - olive oil
1 - medium leek, white part only, finely sliced
1 - small garlic clove, minced
1 tsp - undiluted chicken stock
1/3 cup - white wine
10-12 - cherry tomatoes, halved
1/3 cup - chopped fresh parsley
1 tsp - fresh thyme, chopped
Heat the oil in an 8 inch sauté pan. Add the leek and cook until just golden, add the garlic and chicken stock. Toss and cook for about 1 more minute. Add the wine, tomatoes, parsley and thyme.
Cover and turn the heat to low. Let it simmer until the tomatoes soften. The sauce should be thickish. Remove the lid, turn off heat and set aside until the fish is cooked.
Wild Pacific Halibut Cheeks
8 - Wild Pacific Halibut cheeks (about 3 ounces each)
flour for dredging
2 tsp - grapeseed oil
sea salt and freshly ground pepper, to taste
1 Tbsp - capers
Dredge the cheeks in the flour and shake off any excess. Heat the oil in a non-stick pan, I prefer Scan Pan.
Once the pan is sizzling, add the halibut, season with a pinch of sea salt and a grind of fresh pepper, add the capers and brown on both sides, about 4 minutes each side.
Transfer to your serving plate and top with the sauce.
Copyright© Caren McSherry