Wednesday, August 27, 2008

Halibut Cheeks in a Soy Broth with Green Onions, Ginger and Cilantro

Halibut Cheeks are one of those delicacies that are simple wonderful: delicate in flavor and texture, they are sweeter and more tender than the halibut fillets.
They need very little cooking time so beware; you wouldn’t want to ruin the creamy soft texture by overcooking them. We found halibut cheeks at the Farmer’s Market and just had to snatch them up. I sautéed them and then cooked them the rest of the way in a soy broth. With the added flavors of fresh cilantro, green spring onions, and ginger giving the dish a freshness and spice, which added depth to the broth and a freshness to the dish.


Serves 2-3 people
6 halibut cheeks
2 green onions thinly sliced
½ bunch cilantro cleaned and
1 tablespoon soy sauce
½ cup chicken stock
2 tablespoons Thinly sliced ginger
1 tsp sesame oil

Heat sesame oil in a large sauté pan. Salt and pepper the halibut cheeks and place them in the sauté pan over high heat. Flip when they have a nice sear. Add the broth, soy sauce and ginger and let reduce down. When halibut cheeks are cooked, around 5 minutes or less, place them in a shallow bowl, spoon out broth in the dish and garnish with cilantro and sliced green onions. Serve and ENJOY!


Dee said...

Cheeks, like on the face? Hmm. Then again my aunt swears by her salmon head curry. And in Malaysia, fish head curry is everywhere. I can't have my food looking at me. I do like a steamed fish with the ingredients you've proposed :)

Manger La Ville said...

What is nice about the cheeks we got was that they were already removed from the fish, no fish looking at us.

nicisme said...

What a great looking dish, I am a fish lover and this is a super way to serve it! Thanks for sharing.

Lori Lynn said...

Next time I go to Mitsuwa Marketplace, I'm picking up the halibut cheeks. I always order them in the Japanese restaurants but never made them at home. I love to cook fish, so I am looking forward to it. Thanks for the inspiration.