For those unfamiliar: Halibut cheeks are portions of flesh removed from the head of the fish. They have an almost sweet and luxurious flavor. The texture and oval shape somewhat resemble a scallop.

Got a call from our fish monger today. Been on the list for fresh Alaskan halibut cheeks for almost 2 years. When they get some in it sells out in a flash and I always seem to have been too far down on the waiting list. But not this time.

Neighbor will pick up a couple pounds Friday that are being set aside for me.



Looking at trying this recipe. Any other suggestions?

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.

This message has been edited. Last edited by: bald1,

Butter and garlic to taste and cook em in a small pan on the stove....until firm.

Talk about a blast to the past !

My father-in-law was from Newfoundland and was a commercial fisherman growing up, a few years fishing off Boston and over 30 years both Alaska and Washington coast swapping gear on his limited seiner. Had my share of halibut cheeks. So many ways to prepare and we kept it very simple ... but your recipe looks great ! Don't over cook.

Looks like a variation of the Newburg recipe, but savory orientation.

Maybe go sweet with one or two tablespoons butter, equal flour, 1 cup cream, 2 tablespoons sweet sherry, mustard powder, no garlic. S&P, chives, to taste.

I lived in Alaska for 5 years, and my vote is "less is more." In other words, you're paying a premium for a buttery delicacy so you want to bring out the flavor not drown out the flavor with a strong sauce or strong seasoning.

Halibut is not as forgiving as salmon so you definitely want to cook to temperature not time. I'd cook it to exactly 140F.

I'd cook them a lot like scallops:

Tbsp of butter in skillet on high. Get a hard sear of about 2 minutes then flip and cook until 140F. Sprinkle with salt and pepper.

Preheat oven to 450. Brush with olive oil and season with salt. Place in oven until 140F then pull and sprinkle with pepper.

Preheat grill and get to high heat. Brush with olive oil and season with salt. Get a hard sear for about 2 minutes, flip, and then pull at 140F. Sprinkle with pepper.

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Ego is the anesthesia that deadens the pain of stupidity

DISCLAIMER: These are the author's own personal views and do not represent the views of the author's employer.

quote:

Originally posted by tatortodd:
I lived in Alaska for 5 years, and my vote is "less is more." In other words, you're paying a premium for a buttery delicacy so you want to bring out the flavor not drown out the flavor with a strong sauce or strong seasoning.

Yes! When I order halibut at a restaurant, I ask if they cook away the flavor because I want the flavor.

When I order lamb, on the other hand, I don't want the distinct flavor and prefer it cooked away or covered up.

I'd just cook them with butter, olive oil, lemon, salt and pepper.

But with your recipe, if you really do insist on a sauce, the recipe looks good but I'd ditch the chives and substitute fresh dill for them. Fresh Dill goes really well with seafood.

Delicious smoked, although hearing “Wanna taste my but cheeks?” while getting a solo tour of an Alaskan smokehouse wasn’t the best way to learn of their existence 30+ years ago. I was there dropping off Coho from Anchor River and it took an awkward moment for me to realize and say yes. Had never heard the term prior.

quote:

Originally posted by jimmy123x:
I'd just cook them with butter, olive oil, lemon, salt and pepper.

But with your recipe, if you really do insist on a sauce, the recipe looks good but I'd ditch the chives and substitute fresh dill for them. Fresh Dill goes really well with seafood.

This.
Don't use too many ingredients, the idea is to taste the meat, simple is best.

Thanks guys.

I think I need to start out with the less is more approach first rather than a sauce.


As for dill, that's our go to for salmon.

Yep, simple is better, less is more with halibut/cheeks.

I poach them in emulsified butter (butter whipped into water). Then, dip in garlic butter or a nice light cream sauce.

Cheeks are not unlike lobster. Garlic and butter is all you need.

I'm heading to Sitka the last week of June and will be bringing back a bunch. Can't wait.

I am another that says keep it simple and enjoy the halibut(my favorite fish). A cast iron skillet or a hot grill, with garlic butter and pepper. Don't overcook, as it is easy to do. Enjoy, and report back to those of us that are living vicariously through you!!

Never heard the term, but if we get to take our June trip to Alaska, I will make it a point to try some!!

The thread title sounded better at first glance.

My Uncle would make these when we surf fished for blues. If I remember correctly, he would soak them in buttermilk before cooking them up. Great memories and they were delicious.

Enjoy your cheeks!

-Jeff

Fresh flown in seafood to the upper mid-West is always expensive. My retired military discount helps.

Got my 2 lbs of fresh Alaskan halibut cheeks today.

Just two of the display counters:





https://www.facebook.com/dakotaseafood/

I was in Spain a few years ago and had one of the best seafood meals ever, one of courses was kokotxia al pil pil (Hake or cod throat muscles in sauce). The technique is to gently heat up the fish so the fat melts out, cools, mix the liquid with the garlic, oil, parsley and dry white wine to form a thickened emulsified sauce. You might be able to do the same with halibut cheeks...as this method of sauce making is also used for the famous Basque grilled turbot, a relative of halibut.

The below video shows Michelin-stared chef making it at home, the subtitles aren't accurate but, the ingredients are simple and you get an idea of the technique.

So, how did they come out and taste?

quote:

Originally posted by jimmy123x:
So, how did they come out and taste?

Doing some up this weekend.

Finally got to preparing the dish. Oh My!


Decided to go with pan frying in butter with a very small touch of EVOO. Simple salt and pepper on the cheeks after pat drying. Came out perfect! Not overdone. Not underdone.

But the big surprise was how tasty the wine-lemon-shallot garnish was. Served on the side. Not overwhelming at all.

Here's what I did to make the garnish:
Heated some olive oil on medium heat in a small saucepan. Added finely diced shallot (used half of the big one pictured) and sliced garlic clove to the pan. Cooked until the shallots and garlic began to soften. Next, added my DIY herbs de Provence blend (thyme, rosemary, tarragon, celery seed. finely crushed bay leaf) to the shallot mixture and cooked for about 1 minute. Added a 1/4 cup of fresh lemon juice and 1/2 cup white wine to the shallot mixture and cooked until the sauce was reduced.







Might not be the best side choices but damned this was good!