for anyone who hasn’t had the luxury of indulging in halibut cheeks, i’m sorry. they aren’t easy to come by, but when you stumble across them they are a must have. this mild white fish cheek compares favorably against lobster tail, without the added work.
the halibut cheeks can be sautéed in a white wine, lemon, garlic, and butter pan for about 5-7 minutes – until thoroughly cooked. the texture is much different from a fillet with the shape and density resembling miniature lobster tails.
i served my sliders with mustard greens, red onion, cheeks, and cherry compote – though the dish would also complement well with garlicky aioli. the delicious juicy bing cherries were irresistible at the market. in fact, i used the remaining cherries to whip up an unforgettable cherry almond scone (coming soon…).
halibut cheek sliders
3/4 lbs of halibut cheek
1 lemon
3 garlic cloves – minced
1/2 c white wine (dry)
2tbsp butter
salt/pepper
slider buns (recommended: brioche rolls)
mustard greens
saute garlic and butter, add juice from one lemon and 1/2 c white wine. lightly salt and pepper your cheeks. simmer the sauce and add the cheeks, cooking for about 5-7 minutes or until thoroughly cooked. slice red onion and rinse mustard greens. serve cheeks on toasted slider buns with greens, onion, and a dollop of cherry compote.
cherry compote
1 c. pitted bing cherries
1 tsp lemon zest
1/4 c minced onion
1/4 balsamic vinegar
3 tbsp olive oil
1/4 c water and 1/4 c sugar dissolved
saute minced onion with olive oil and fine lemon zest. add the sugar-water, cherries, balsamic and a squeeze of lemon juice. simmer to a reduction.
modest.cupboard 