Any suggestions for recipes / preparations?
I've never tried these before and so have no clue what I'm dealing with.
We have had cod cheeeks and tongues. We dust them with flour and fry. They are very much like scallops.
I made these last week. Just pan seared for a couple minutes on each side - super yummy, but easy to overcook. Sweet meat. Just salt pepper and lemon juice was perfect.
My uncle used to make pickerel cheeks. He would dip in milk and dredge in flour, seasoned and fry in butter.
Mmmmmmm - one of my favorites. Used to get these when I was a kid - direct from the cold storage - for a quarter a pound. My idea of comfort food. The seasoned flour/fry in butter and olive oil is a classic -serve with a lemon aioli or a lemon caper sauce. Other ideas are poaching in champagne and dill, lite panko coating and fry then make a sandwich, grilled with just a bit of seasoning.
Here is a recipe I did recently with some halibut cheeks. It was delicious. Pictures are on my blog.
Pan-Roasted Halibut Cheeks with Lemon, Caper and Butter Sauce
adapted from a recipe by Tyler Florence
1/2 cup all-purpose flour
Salt and freshly ground salt and pepper
1 lb halibut cheeks
Extra-virgin olive oil
3 tablespoons butter
4 slices pancetta, diced
1/2 cup white wine
1/2 lemon, juiced
2 teaspoons capers
2 tablespoons chopped fresh flat-leaf parsley plus whole sprigs, for garnish
Put the flour on a deep plate and season well with salt and pepper. Dredge the fish in the flour. Put a large skillet over medium-high heat, add 1 tablespoon oil and the butter and get the skillet hot. Add the cheeks and cook until browned on 1 side, 1 to 2 minutes. Flip the fish and continue to cook until desired doneness, about 2 minutes more. Remove the cheeks and set aside, keeping warm. Add the pancetta and cook, stirring, to brown. Remove and drain pancetta on paper towels
Put the skillet back over medium heat. Add another tablespoon olive oil, the white wine, lemon juice, capers, the remaining 2 tablespoons butter and the parsley and bring to a boil; boil until reduced and thickened. Season with salt and pepper. Place a serving of the cheeks on a plate, our the sauce over the fish and top with the pancetta, and serve immediately.