Halibut cheeks recipes needed
- Phaedrus Dec 15, 2006 12:40 AM
I saw these selling online at the Pikes Fish Market web site. It sounded delicious, I was thinking in terms of classic chinese preparation, steamed with sherry, scallions, ginger and topped with sauteed garlic and cilantro. Any other ideas?
No ideas - sorry- but I do have to say - I wish I were at your house . Nothing better than fishcheeks - I had walleye once - amazing sweetness. U mind posting the site?
I had them recently with a simple miso marinade with rice and bok choy and they were delicious. I also like them lightly breaded and pan fried. You can use scallop recipes for them too.
You don't want to cover the amazing subtle flavor of the fish with strong flavors like garlic or rosemary. Halibut cheeks are such a treat!
I would salt and pepper lightly and sear in a hot pan. Then a sqeeze of lime... served with rice and steamed aspragus. Mmmmm
sounds so good!
I live in Seattle and get these fresh off the boat. Raw, they have an incredible "aroma". My Dad, who is a physician who lives in Florida where I grew up, was not going to partake based on the orginal smell, but is a major convert now that he's tasted them this way. I send him a pound or so every father's day! . My favorite way to cook these, belive it or not, is on the grill. A layer of heavy duty tinfoil, no seasoning, simply cook over low heat. Serve accompanied by drawn butter, it tases and has the consistency of lobster...cous cous and grilled red, yellow and orange peppers complete the meal...YUM!
I used to get them from Pike Place Fish when I lived in Seattle and have, a few times, had them shipped since I've moved out of town. The Halibut cheeks are spectacular. My favorite is to dredge them lightly in seasoned flour (salt, pepper, perhaps a small amount of cayenne), being sure to knock off all of the excess flour so that just the faintest bit remains. Saute the cheeks in butter over a medium/medium-high heat until just slightly golden, remove to a plate, a splash of white wine, squeeze of lemon juice and (if you have the same tastes as my wife) a few capers into the pan makes the sauce. Heat it through/reduce momentarily and top the fish. It works wonderfully with a delicate pasta like angel hair dressed with some olive oil.
I have to say, your notion also sounds lovely and I think I may have a bag of Halibut cheeks on order in the near future. I expect you ordered enough that you'll be able to do many of these ideas. Happy eating!
My name is Lyn Jackson with FishEx,
Halibut cheeks are a real treat. I have a recipe called sweet cheeks that you will enjoy.
Simply bring 6 cups of water, 1/2 cup of sugar and 1/4 cup of salt to a boil. Add a pound or so of halibut cheeks(thaw first if they are frozen) and boil them for about 3 minutes. They will actually float to the top of the water when they are done. You will notice them change from a translucent white color to an opaque white color. Then dip them in melted butter and they tasted just like lobster.
You can also pan fry them in oil with some salt pepper garlic and white wine, bake them in the oven, or grill them on the barbecue.
You can also buy halibut cheeks on our website at www.fishex.com
Hake cheeks are supposed to be a favorite cut for use in a Basque dish, pil pil. This is demonstrated on one of the episodes of Spain on the Road Again (by Juan-Marie Arzak). The fish is sauteed in a generous amount of olive oil and garlic (and sometimes parsley), all the while the pan is swirled in a way that fish juices and gelatin form an emulsion with the oil. Maybe halibut cheeks would work just as well.