Last Night’s Dinner - Halibut Cheeks
I had my dinner plan all ready, had my grocery list in hand and was strolling by the fish case not intending to stop when I spied them. Perfect, tender, fresh, enticing halibut cheeks. They are in season for such a short period, that I knew immediately I had to get some. So into my cart they went, and despite having my meals planned I did some hasty mental rearranging.
Hmmm, how best to prepare halibut cheeks. I briefly considered coating in panko and pan frying until crisp and golden, but quickly discarded that idea, because I thought the halibut cheek’s delicacy would be lost. Another possibility - pan seared with a ponzu aioli. Ponzu is my favorite sauce with any white fish sushi; I bet it would be divine with halibut cheeks.
I wanted a simple preparation that would present the fish as perfectly as possible. Then it hit me, I’d pan sear it and create a simple pan sauce of white wine, lemon, butter and capers. I’ll post the easy recipe below.
I served it with a green salad of greens from the farmers market, sliced mushrooms and chunks of pear - divine. We also prepared lovely globe artichokes with butter and a side of toated crusty bread with just a suggestion of garlic to sop up the suices. Divine.
Halibut Cheeks Piccata
1 lb Halibut cheeks
2 Tb butter, divided
2 Tb Olive oil
Salt and pepper to taste
1/4 C White wine - dry
2 Tb Capers, rinsed
Heat olive oil and melt 1 TB of butter in a large skillet over medium high heat. Season halibut on both sides, then cook in the hot pan for about 6 to 10 minutes until done, turning halfway. Halibut cheeks vary in size, so you’ll need to test the texture to make sure they are cooked through. Remove halibut to a platter and cover to keep warm. Add wine to the pan and scrape up all the crusty bits. Add the butter and capers. Simmer a minute until slightly reduced and thickened. Serve halibut cheeks drizzled with sauce and pass any remaining sauce at the table.
For more great easy dinner recipes visit: Dinners In A Flash
Julie Languille
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