It’s Halibut season!
Mornings with Simi
English - March 29, 2019 19:24 - 20 minutes - ★★★★★ - 1 ratingBusiness News News Society & Culture Homepage Download Apple Podcasts Google Podcasts Overcast Castro Pocket Casts RSS feed
Recipe: Halibut cheeks with leek and tomato
Halibut cheeks are the most tender and unique part of the fish. They can be as small as 2 inches and as large as the palm of your hand. Now is the season, dive in!
Sauce:
2 Tbsp olive oil
1 medium leek, white part only, finely sliced
1 small garlic clove
1 teaspoon undiluted chicken stock
1/3 cup white wine
10-12 cherry tomatoes, halved
1/3 cup chopped fresh parsley
1 teaspoon fresh thyme, chopped
Heat the oil in a 8 inch sauté pan. Add the leek and cook until just
golden, add the garlic and chicken stock. Toss and cook for about 1 more
minute. Add the wine, tomatoes, parsley and thyme.
Lid the sauce and turn the heat to low. Let it simmer until the tomatoes
Soften, the sauce should be thick.
Turn off and set aside until the fish is cooked.
Cheeks:
8 halibut cheeks ( about 3 ounces each)
flour for dredging
2 teaspoons grapeseed oil
1 tablespoon capers
Dredge the cheeks in the flour and shake off any excess.
Heat the oil in a non stick pan, I prefer Scan Pan
Once the pan is sizzling, add the halibut, season with a pinch of
Sea salt and a grind of fresh pepper. Brown on both sides.
About 4 minutes each. Transfer to your serving plate and
Top with the sauce.
Serves 4
Guest: Caren McSherry
Founder and President of the Gourmet Warehouse
Recipe: Halibut cheeks with leek and tomato
Halibut cheeks are the most tender and unique part of the fish. They can be as small as 2 inches and as large as the palm of your hand. Now is the season, dive in!
Sauce:
2 Tbsp olive oil
1 medium leek, white part only, finely sliced
1 small garlic clove
1 teaspoon undiluted chicken stock
1/3 cup white wine
10-12 cherry tomatoes, halved
1/3 cup chopped fresh parsley
1 teaspoon fresh thyme, chopped
Heat the oil in a 8 inch sauté pan. Add the leek and cook until just
golden, add the garlic and chicken stock. Toss and cook for about 1 more
minute. Add the wine, tomatoes, parsley and thyme.
Lid the sauce and turn the heat to low. Let it simmer until the tomatoes
Soften, the sauce should be thick.
Turn off and set aside until the fish is cooked.
Cheeks:
8 halibut cheeks ( about 3 ounces each)
flour for dredging
2 teaspoons grapeseed oil
1 tablespoon capers
Dredge the cheeks in the flour and shake off any excess.
Heat the oil in a non stick pan, I prefer Scan Pan
Once the pan is sizzling, add the halibut, season with a pinch of
Sea salt and a grind of fresh pepper. Brown on both sides.
About 4 minutes each. Transfer to your serving plate and
Top with the sauce.
Serves 4
Guest: Caren McSherry
Founder and President of the Gourmet Warehouse