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halibut cheeks!

post #1 of 6
9/7/08 at 11:13am
Thread Starter 
does anyone have a great recipe/technique for halibut cheeks?..what is the best way to cook them? saute? fritters? pan fried, grilled? doesn't matter? for some reason i have had a bug up my butt about cooking these and since i've never done them am looking for suggestions....one thing, i don't have a deep fryer, or salamander..just a 6 burner stove, flat top, oven, grill and me!...was thinking about doing them chile crusted..pan fried, with a roasted corn and black bean salsa and a chili relleno filled ravioli... would that work?..the whole thought of halibut cheeks kinda makes me laugh...how do they whistle without cheeks?!!..good day all
joey
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post #2 of 6
9/8/08 at 12:57am
Treat them as you would a scallop. Strong seasonings can overpower the mildness of good halibut cheeks. Stick with pan seared, with a slightly sweet citrus reduction (Tangerine, dash of sherry and some butter to finish), and you should be fine.
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post #3 of 6
9/8/08 at 9:45am
Beer batter baby! (You don't need a deep fryer just a pan that's a least 2" deep)
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post #4 of 6
9/8/08 at 10:19am
Cook as you would any small flat fish such as dover sole, lemon sole, rex sole, etc. Very mild and sweet, but with a little more density to the meat. They lend themselves to any sort of medallion presentation. That suggests a saute right off the bat.

Saute and pan sauce as meuniere, piccatta, au beurre blanc, veronique, etc., (you'd like veronique, or one of the joey variations you do so well).

Pan fried in flour, flour-egg-crumb, panko or batter.

Dust with flour, quick brown in butter, finish with a brief vermouth poach on top of the butter (pretty close to meuniere, though).

They make great quenelles, ravioli, dumplings, egg-roll, won-ton, etc., add lots of chive or leek to them -- or a moderate amount of shallot. You can cook for a lot of people this way.

Smoked. Smoked and made into pate. You could make a panade and stuff a larger fish -- a salmon for instance with a smoked halibut (cheek) panade. They're small enough to do a bunch in a stove-top smoker.

Like I said, just another small flat-fish. But, like I didn't say... Anything that works with scallops will work too. Don't overcook.

BDL
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post #5 of 6
9/9/08 at 9:36pm
Halibut cheeks also take to oil poaching extremely well.

--Al
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post #6 of 6
9/10/08 at 8:42am
Thread Starter 

thanks all

thank you all for your suggestions and advice..i have settled on two different styles ( two different nightly specials)..first one is a bit from geese4u and bdl..good sherry (portugal), tangerines or blood oranges if i can find them, white grapes, shallots and butter..on a bed of white beans with lemon,garlic & parsley..chive garnish...second, is just my idea of different-good...spice rubbed, pan fried with a thai green curry coconut sauce.. maybe over a simple jasmine rice with ginger, edamane and sugar snap peas...will let you all know how they do..again, thanks all for taking the time to help
joey
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