Sometimes the simplest of recipes can surprise the palate. All it takes is a few quality ingredients combined with the freshest of fish, meat or vegetable and you’re taste buds will think you’ve been dining out.
Fresh Halibut has to be one of my favorite fish. And fresh Halibut cheeks are my absolute favorite part of the Halibut. These tender little medallions are sweet flavored and easy to prepare. If you’re wondering where the cheek comes from, the roundish Halibut cheek is taken from the head portion of the fish and is the most treasured cut of the Halibut.
If for some reason Halibut cheeks are not available, this recipe is also great with Halibut fillets, fresh Dover Sole or any mild white fish. Cooking times may need to be adjusted depending on the thickness of the fillets.
Sitting down to dinner never tasted so good! It’s easy, everyday gourmet.
Pan Seared Halibut Cheeks over Wilted Spinach with a White Wine and lemon Sauce
1 ½ lbs Halibut Cheeks
Salt and Pepper
Flour for dusting
2 tablespoons butter (plus a little extra for the sauce)
2 tablespoons high heat oil (coconut, safflower, sunflower, peanut)
1 cup white wine
1 tsp grated lemon zest
1 tablespoon butter
(Wilted Spinach recipe below)
Season the Halibut on both sides with salt and fresh cracked black pepper and then lightly dust with flour. For those with wheat sensitivities just skip the dusting of flour.
Heat the butter and oil on medium high heat. When your pan is hot, place the halibut in the pan and sear each side about 3-5 minutes or until done. If the halibut cheeks are thick they may take a little longer to cook through. Remove the fish to a platter to keep warm.
While the fish pan is hot add the cup of white wine and deglaze the pan. Simmer the wine on medium and reduce by half or more. When the sauce has reduced add 1 tsp grated lemon zest to the wine sauce. Take the sauce off the heat and add a tablespoon of butter to the finished sauce and whisk.
Plate the Halibut cheeks over the wilted spinach and drizzle a little sauce over the halibut.
2 lbs fresh spinach (I like baby spinach, it wilts quicker and has less moisture)
Salt and pepper
1-2 cloves garlic minced
1 tablespoons Olive oil
Heat a tablespoon of oil in a sauté pan. When the oil is heated add the fresh spinach. You may need to add the spinach in batches. As it wilts, add a little more. When the fresh spinach is lightly wilted, not over cooked, add the garlic. Stir and toss to combine the spinach and garlic. Sprinkle with salt and pepper and serve.
A nice touch for this wilted spinach is to sprinkle with a smoked finishing salt, or any course or flaky sea salt.