Halibut Cheeks with Leek & Tomato
by Caren McSherry
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!
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Ingredients - Leek & Tomato Sauce:
- 2 Tbsp olive oil
- 1 medium leek, white part only, finely sliced
- 1 small garlic clove, minced
- 1 tspundiluted chicken stock
- 1/3 cup white wine
- 10-12 cherry tomatoes, halved
- 1/3 cup chopped fresh parsley
- 1 tsp fresh thyme, chopped
Ingredients - 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
Method - Leek & Tomato Sauce:
1. Heat the oil in a 8 inch saute 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.
2. Cover and turn the heat to low. Let it simmer until the tomatoes soften. The sauce should be thickish. Remove the lid, turn off and set aside until the fish is cooked.
2. Cover and turn the heat to low. Let it simmer until the tomatoes soften. The sauce should be thickish. Remove the lid, turn off and set aside until the fish is cooked.
Method - Halibut Cheeks:
1. Dredge the cheeks in the flour and shake off any excess. Heat the oil in a non-stick pan, I prefer to use Scanpan.
2. 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, for about 4 minutes each side.
3. Transfer to your serving plate and top with the sauce.
2. 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, for about 4 minutes each side.
3. Transfer to your serving plate and top with the sauce.
Serves 4
Copyright (c) Caren McSherry March 2018
Copyright (c) Caren McSherry March 2018
