Halibut Cheeks a la Meuniere

Product: Wild Alaskan halibut cheeks

Serves: 4

Style: Appetizer

Prep time: 10 minutes

Cooking time: 5 minutes

Special equipment:

Halibut cheeks are so tender and delicate that it’s best to do as little as possible to them, to allow their superb flavor to shine.

Ingredients

●     2 tbsp all-purpose flour

●     8 wild Alaskan halibut cheeks

●     6 tbsp butter

●     1 tbsp olive oil

●     4 cloves of garlic, peeled and thinly sliced

●     ½ cup dry white wine

●     1 sprig of parsley, finely chopped

●     Salt and pepper

Directions

1. Spread the flour out on a plate and season generously with salt and pepper. Dredge the halibut cheeks in the flour until they are well-coated.
2. In a non-stick pan, heat half the butter with the olive oil over medium-high heat.
3. Add the halibut cheeks and fry for about 2 minutes each side until golden-brown with a light crust and opaque in the middle. Lift out of the pan and keep warm.
4. Turn the heat down to medium and add the remaining butter with the garlic. Fry for just 1-2 minutes until the butter has melted and the garlic is fragrant and just starting to turn golden at the edges.
5. Pour in the white wine and stir until the alcohol has burned off. Taste the sauce and season with salt and pepper if necessary.
6. Pour the pan sauce over the halibut cheeks, sprinkle over the parsley and serve hot.

Further notes

To turn this into a main dish, double the amount of fish per person and add on some steamed potatoes and a green salad.