Halibut Cheeks - Two Different Ways
Prosciutto Wrapped Halibut Cheeks
For Prosciutto Wrapped Halibut Cheeks: (serves 3-4 guests)
4-8 slices of prosciutto
1 Tablespoon Extra Virgin Olive Oil
1 Tablespoon unsalted butter
1 shallot, minced
1 pound of halibut cheeks (fresh are best, but frozen work too!)
Fresh ground pepper to taste
Notes:
*The number of slices of prosciutto will vary depending on quantity and size of halibut cheeks.
Typically 4-8 slices is plenty.
*Fresh cheeks cant be beat! However, frozen can work as well. Defrost in the fridge overnight,
or “slack” in cool water for 30 minutes. (Submerge in cold water).
1) Slice prosciutto in half (lengthwise). Wrap each halibut cheek with one to two slices,
tucking ends. Set on pan. (This step can be done ahead of time. Cover and place pan in
the refrigerator until ready to cook.)
2) Add extra virgin olive oil, unsalted butter and minced shallot to skillet. Turn on burn to
medium heat. Using a spatula, stir shallot in oil-butter mix. Saute for 5 minutes.
3) Carefully place halibut cheeks in pan, pressing halibut cheek against pan.
4) Once the edges of the halibut cheeks begin to turn white, use tongs and gently turn over.
Once cheeks are all flipped, cover pan with lid and turn off heat. Let cheeks rest in
covered pan for 10 minutes.
For Delicata Squash:
Ingredients:
2 medium sized delicata squash
Extra virgin olive oil
Salt & Pepper
Instructions:
1) Heat oven to 375 degrees.
2) Cut off ends of squash, and then cut in half lengthwise. Using a spoon remove seeds.
Place prepared squash on baking sheet.
3) Drizzle skin and cut side of squash with olive oil. Place squash cut side down on baking
sheet.
4) Roast for 15 minutes. Pierce with a fork. If tender, remove from oven. If still firm, roast
another 10 minutes until easily pierced.
5) Remove from oven and let cool.6) Using a spoon, scrape roasted flesh into a small bowl. Season with a pinch of salt and
pepper and smash with a fork.
7) Place squash on plate and top with 2 prosciutto wrapped halibut cheeks.
For Bursted Tomatoes with Salted Capers
Ingredients:
1 ½ cup baby heirloom tomatoes, rinsed
1 Tablespoon olive oil
1 Tablespoon unsalted butter
1 shallot, minced
2 Tablespoons salted capers
1 lemon, zested and squeezed
Instructions:
1) In a medium sized skillet, add olive oil, butter and shallot. Saute for 3-4 minutes. Add in
baby tomatoes and increase heat to high. Sear tomatoes until a few start to burst.
Remove from heat. Stir in salted capers, zest of one lemon, and ½ of lemon squeezed.
2) Serve over prosciutto wrapped halibut cheeks
Parmesan-Panko Crusted Halibut Cheeks
Ingredients:
½ cup panko bread crumbs
1 cup grated parmesan cheese
1 egg (optional)
1 cup buttermilk or whole milk
2 Tablespoons unsalted butter
2 Tablespoons extra virgin olive oil
Fresh parsley
Salt & Pepper
Instructions:
1) Mix panko and bread crumbs together in small, flat bowl
2) In a separate bowl, whisk egg into buttermilk. Add a dash of salt and pepper.
3) Dip halibut cheek into egg mixture, shake off excess. Roll in parmesan-panko mixture,
coating both sides.
4) Place coated halibut cheek on sheet pan and repeat steps until all cheeks are coated.
Discard remaining cheese and egg mixture.
5) Melt butter with olive oil over medium heat. Place parmesan-panko crusted halibut
cheeks in hot pan and cook for 4 minutes, until bottom side is brown. Gently flip and
cook for 5-6 minutes.6) Remove from pan, sprinkle minced parsley over the top and serve over roasted delicata
squash.
