Roasted Halibut Cheeks with Lemon Butter
Fine fish quickly roasted in an easy-to-make lemon/butter mixture spiked with garlic.
Preparation time: 20 minutes
Cooking time: About 10 minutes
Makes: 2 servings
2 Tbsp melted butter
2 Tbsp lemon juice
1/2 tsp grated lemon zest
1/4 tsp paprika
• pinch cayenne pepper
1 small garlic clove, minced
4 to 8 halibut cheeks, depending on size (about 300 grams)
1 Tbsp chopped fresh parsley
Preheat oven to 450 F. Combine the first six ingredients in a bowl. Pat the halibut cheeks dry, and then set in a shallow-sided baking dish just large enough to hold them in a single layer. Spoon the butter mixture over the halibut cheeks. Bake uncovered, for 8 to 10 minutes, or until the cheeks are just cooked. Divide between two plates, top with pan juices, sprinkle with parsley and serve.
Pan-seared Halibut Cheeks with Mustard Chive Sauce
Sumptuous fish swimming in a luxurious cream sauce.
Preparation time: 5 minutes
Cooking time: About 7 minutes
Makes: 2 servings
4 to 8 halibut cheeks, depending on size (about 300 grams)
• salt and white pepper to taste
1 Tbsp olive oil
1/4 cup white wine
1 small garlic clove, minced
1/2 cup whipping cream
1 Tbsp whole grain Dijon mustard
2 tsp snipped fresh chives
Pat the halibut cheeks dry, and season with salt and pepper. Place the oil in a skillet set over medium-high heat. When very hot, add the cheeks and cook one minute on each side, or until almost cooked through. Transfer cheeks to a plate.
Drain excess oil from the skillet. Add the wine and garlic and cook until wine is reduced by half. Add the cream and bring to a simmer. Simmer and reduce the cream until it lightly thickens. Mix in the mustard and chives; season the sauce with salt and pepper.
Return the cheeks to the skillet and heat them in the sauce until cooked through, about two minutes.
Divide the cheeks between two plates, top with the sauce and serve.
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