Appetizer - How to prepare halibut cheeks recipes

Author: Marjorie Pare  
Appetizer Main Main dish halibut

Halibut cheeks have a distinctive texture, almost like a scallop, and they’re more forgiving than the fillets or steaks in terms of cooking time. Although halibut cheeks can be found in most fish shops and in the frozen food sections of many grocery stores nationwide, if you can’t find them, substitute halibut fillets cut into 3-ounce pieces.

Grilled Halibut Cheeks in Lemon Sauce

Get Grilled Halibut Cheeks in Lemon Sauce Recipe from Food Network
Provided by: Food Network
Total time: 20 minutes
Cook time: 10 minutes
Prep time: 10 minutes
Yields: 4 servings
Number of ingredients: 11
Ingredients:
  • 2 tablespoons butter
  • 1 large red onion, chopped
  • 4 to 5 cloves garlic, sliced
  • 1 teaspoon salt
  • 1/2 to 1 tablespoon chopped chives
  • 2 lemons zested and grated, plus juice from 1/2 lemon
  • 1/2 teaspoon chopped dill
  • 1/4 to 1/2 cup white zinfandel
  • 2 tablespoons olive oil
  • 2 tablespoons capers
  • 1 pound halibut cheeks
How to cook:
  1. Preheat the grill.
  2. In a saute pan over medium-high heat, melt the butter. Add the onion and garlic and saute until translucent. Add the salt, chives, lemon zest, lemon juice, dill, and wine and reduce by 1/3. Add olive oil and capers and stir. Remove from the heat.
  3. In a large foil square, place a spoonful of sauce. Add 1 piece of fish, cover with more sauce, and wrap tightly. Repeat with the remaining fish. Place the packets on the grill and grill for 3 minutes on each side.
  4. The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.
Notes: Grilled Halibut Cheeks in Lemon Sauce Recipe, In a saute pan over medium-high heat, melt the butter. Add the onion and garlic and saute until translucent. Add the salt, chives, lemon zest, lemon juice, dill, and …
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How To Prepare Halibut Cheeks

This guide shows you How To Prepare Halibut Cheeks .Watch this and other related films here - http://www.videojug.com/film/how-to-cook- halibut …

Filleting a Halibut plus skinning and removing cheek

In this video, ChefSteps' Grant Crilly fillets and portions a full size halibut from start to finish with associated step-by-step instruction.For further inf

Breaded Halibut Cheeks

Breaded Halibut Cheeks
IN THE PACIFIC NORTHWEST, halibut season begins in March and lasts until late summer, but halibut cheeks are a delicacy with which few people are familiar. Halibut cheeks have a distinctive texture, almost like a scallop, and they’re more forgiving than the fillets or steaks in terms of cooking time. While other cuts are easily overcooked, halibut cheeks still taste delicious with a few extra minutes of cooking time. Although halibut cheeks can be found in most fish shops and in the frozen food sections of many grocery stores nationwide, if you can’t find them, substitute halibut fillets cut into 3-ounce pieces. Halibut cheeks vary greatly in size; the smaller ones have more flavor. Serve three small cheeks per person. Adjust accordingly if you’re using larger cheeks.
Yields: 4 servings
Number of ingredients: 12
Ingredients:
  • 2 cups fresh bread crumbs
  • 4 ounces Parmesan or other hard cheese (page 23), shredded (1 cup)
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 3/4 teaspoon garlic powder
  • 1/4 teaspoon chili powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup extra-virgin olive oil
  • 3/4 cup all-purpose flour
  • 2 large eggs, beaten
  • 1/3 cup milk
  • 8 to 12 halibut cheeks or 2 pounds skinless halibut fillets, cut on the bias into 8 pieces
How to cook:
  1. Preheat the oven to 450˚F.
  2. Put the bread crumbs, cheese, parsley, garlic powder, chili powder, salt, and pepper in a food processor. With the processor running, drizzle in the olive oil. Process until the bread crumbs are coated in the oil, about 15 seconds.
  3. In three separate bowls, place the bread crumb mixture, flour, and eggs. Add the milk to the eggs and whisk to combine.
  4. Put a baking sheet in the oven for 5 minutes. Dredge 1 halibut cheek in the flour and shake off any excess. Then dip the cheek in the eggs and then in the bread crumbs, pressing the bread crumbs lightly to coat the flesh evenly. Repeat the process with each piece of fish. Remove the pan from the oven and place the pieces on the hot baking sheet.
  5. Bake the cheeks for 8 to 10 minutes, or until the bread crumb coating is golden brown and a meat thermometer inserted in the thickest part of the halibut reads 140˚F. If additional cooking time is needed, continue to bake the fish, checking the temperature at 2-minute intervals. If you have a convection oven, turn it on for this recipe, as it makes the cheeks a beautiful brown color, but reduce the cooking time to 5 or 6 minutes total.
  6. Serve immediately.
Notes: Preparation — Wild Pacific Halibut, Wild Pacific halibut is so easy and quick to prepare whether you’re a chef, home cook enthusiast or new to the kitchen. View fullsize. View fullsize. View fullsize. …

Halibut Cheeks with Asparagus and Beurre Blanc

Halibut Cheeks with Asparagus and Beurre Blanc
The sauce is the key to this dish, but frying the cheeks is what this recipe is all about. The recipe for the Beurre Blanc sauce is here.
Provided by: Valerie Lugonja
Total time: 10 minutes
Cook time: 5 minutes
Prep time: 5 minutes
Yields: 0 servings
Cuisine: Canadian
Number of ingredients: 11
Ingredients:
  • 8 large Halibut Cheeks
  • 1/2 cup all purpose flour
  • 1/4 cup unsalted butter
  • Salt and Pepper
  • Vegeta
  • 12 large Yukon Gold potatoes
  • 1/2 cup unsalted butter
  • 1/2 cup heavy cream
  • Salt and Pepper
  • 16-20 asparagus
  • One Beurre Blanc Recipe ((possibly a double batch))
How to cook:
  1. Instructions for the Potatoes:
  2. Wash and do not peel the potatoes; just cover with salted water in a very heavy pot
  3. Simmer at low heat for 2 hours, or until potatoes are done; quickly run each under cold water to peel (return to pot to keep warm)
  4. When peeled, rice potatoes with a potato ricer (they should still be very warm); add butter, freshly ground black pepper and salt
  5. Stir vigorously, adding cream until smooth and fluffly: season and stir well to combine
  6. Keep warm until cheeks are fried
  7. Instructions for the Asparagus:
  8. Start the asparagus 4 minutes before cooking the fish and just before staring the sauce.
  9. Barely cover asparagus with salted water in a pan at medium heat; steam for 6- 8 minutes, or until vibrant green
  10. Remove from pot and plate immediately
  11. Instructions for Beurre Blanc
  12. These are with the recipe, but start the sauce just before frying the cheeks to align the finish time of the sauce with the finishing time of the cheeks
  13. Instructions for the Halibut Cheeks:
  14. Pat cheeks dry, dip in flour; season each cheek with salt, pepper and vegeta
  15. Fry in butter at medium to low heat for 1-2 minutes per side, or until opaque
  16. To the Plate:
  17. Scoop mashed potatoes into a bowl; place asparagus over the potatoes and top with Halibut cheeks
  18. Pour sauce over the plate, or offer it on the side for guests to pour on their own.
  19. Serve in a bowl over buttery mashed potatoes and steamed asparagus with Beurre Blanc sauce
  20. Enjoy!
Notes: 10 Best Halibut Cheeks Fish Recipes, salt, oil, fennel, red onion, white wine, garlic, halibut cheeks and 4 more Halibut Cheek Fritters with Salad and Chips Food Network lemon, kosher …

Halibut Cheeks with Ginger-Orange Sauce

Halibut cheeks are really delicious and super-easy to cook. Here they are pan-seared and served with a zingy orange sauce with Asian seasonings. Great with asparagus and jasmine rice for a light and tasty Spring dinner.
Provided by: Always Cooking Up Something
Total time: 20 minutes
Cook time: 10 minutes
Prep time: 10 minutes
Yields: 2 servings
Number of ingredients: 9
Ingredients:
  • ¼ cup fresh orange juice
  • 2 teaspoons minced fresh cilantro
  • 1 teaspoon minced fresh ginger root
  • 1 clove garlic, minced
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • ¼ teaspoon red pepper flakes
  • 1 tablespoon olive oil
  • 4 (3 ounce) halibut cheeks
Nutrition:
  • Calories: 292.8 calories
  • Carbohydrate: 4.7 g
  • Cholesterol: 63.1 mg
  • Fat: 12.5 g
  • Fiber: 0.3 g
  • Protein: 37.2 g
  • Saturated Fat: 1.3 g
  • Sodium: 547 mg
  • Sugar: 2.8 g
How to cook:
  1. Whisk the orange juice, cilantro, ginger, garlic, soy sauce, sesame oil, and red pepper flakes together in a small bowl; set aside.
  2. Heat the olive oil in a skillet over medium-high heat. Cook the halibut cheeks until golden brown on each side, 2 to 3 minutes per side. Pour the orange juice mixture into the skillet and bring to a boil. Reduce heat to medium and simmer until the halibut flakes easily with a fork and the sauce has thickened slightly. Remove halibut cheeks to a plate and drizzle with orange sauce to serve.
Notes: Ask Eric: Two great recipes for halibut cheeks, 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 …
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