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This simple but delicious recipe takes browned halibut cheeks and vegetables and simmers them in a delicious butter sauce.
I had never had halibut cheeks before and spent a good deal of time researching how to cook them, what to do, what seemed awesome, and of course figuring out what not to do. I gave them a sweet KISS by keeping it super simple.
Ingredients
- 4 halibut cheeks patted dry
- 2 tbsp. flour
- Salt and pepper
- ½ cup of butter
- 2 slices of fresh fennel
- A handful of snow peas or snap peas or a combination of both sliced in half
- 2 sliced mini red peppers
- 8 to 9 stalks of asparagus
- 2 stalks of broccolini
- Peeled and cut baby carrots
- 2 tsp. minced garlic
- 1 diced shallot
- 7 to 8 sliced-in-half mini cherry tomatoes
- 1 tsp. fresh chopped dill
- 1 full green scallion sliced diagonally for garnish
Methods
After patting the halibut cheeks with a paper towel, give them a toss in some flour with salt and pepper. Add 2 tablespoons of butter to a nice large nonstick pan and heat on high until it starts to slightly begin to brown. Turn down the heat to medium low and add the halibut. Fry each side until golden brown and remove from the pan. The fatter cheeks will still continue to cook, but you don’t want to overdo these.
Add the rest of the butter to the pan and melt. Then, add the garlic and shallot until transparent; next, add all vegetables to the butter and stir until all are well coated. Let the vegetables simmer in the butter for about 2 minutes on medium low still, and then turn the heat up to high and let them fry a bit to add some color and flavor. At the end, add the dill and pour onto a plate. Add the halibut cheeks to the top and add the rest of the butter drippings from the pan to the top and garnish with some chopped scallions.
This can be a great luncheon meal or a really nice main dinner that you serve with some creamy risotto.
Editor’s Note:Â This article originally appeared in Carnivore Magazine Issue 7.
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