Wild Halibut Cheeks

While at the grocery store, looking for inspiration, I noticed some discs of fish at the fish counter.  Asking, “what are those?”, the fishmonger informed me they were Halibut fish cheeks.  Hmmm, interesting.  She went on to inform me that they were really tender, and cook fast in a skillet with just a little bit of olive oil.  I thought, “this might be the inspiration I am looking for.”  So I purchased a pound.  WOW!!! What a wonderful surprise.  She didn’t tell me the cheeks have the texture and flavor of scallops for a fraction of the cost!  I think I could explore these little gems frequently!  Here is what I did (nothing fancy).  Try Halibut cheeks and let me know how you prepare them.

Wild Halibut Cheeks 1

Sautéed Wild Halibut Cheeks

Halibut Cheeks

olive oil or coconut oil (enough to lightly coat the bottom of the skillet)

1 clove garlic, smashed flat with the blade of a knife

1/2 t herbs de provence

Heat a heavy skillet to hot.  Add the olive or coconut oil and the smashed clove of garlic.  Infuse the oil with the garlic by cooking it for a few minutes.  Remove the garlic before it starts to burn.  Add the Halibut Cheeks and lightly season.  Allow to cook for 3-4 minutes then turn over, sprinkle with the herbs de provence and continue cooking for a few more minutes or until the cheeks are cooked completely through.  Remove from the skillet immediately and serve.


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