Halibut Cheeks with Lemon & Garlic on Black Pasta

FH Browne

By
@fhbrowne

If you’ve never had halibut cheeks, you’re in for a culinary treat. Many people think that simply and properly prepared, they taste like a cross between lobster and crab—no kidding. Give them a try! You can use regular pasta but the black squid ink pasta adds a panache to the dish.


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Rating:

Serves:

4

Prep:

30 Min

Cook:

20 Min

Method:

Stove Top

Ingredients

1 lb
halibut cheeks
1/4 c
all purpose flour
1 tsp
garlic salt
5 Tbsp
olive oil, extra virgin, divided
1 lb
squid ink pasta
1/8 c
freshly squeezed lemon juice
1/3 c
fruity white wine
1 Tbsp
freshly grated lemon zest
3 medium
shallots, minced, divided
1/4 c
freshly grated parmesan cheese
2 Tbsp
freshly minced parsley

Directions Step-By-Step

1
Cut large cheeks into halves or quarters as necessary. In a brown paper bag, mix flour, garlic salt, and pepper. Add the halibut cheeks, 3 or 4 at a time, and shake to flour each piece; continue until all the fish has been floured.
2
Heat 3 tablespoons olive oil in a large skillet over medium-high heat. Add the halibut cheeks and cook 2 minutes on each side or until lightly browned. With a slotted spoon or spatula, remove the cooked cheeks from the pan, place on a heated platter, cover, and keep warm. Reserve the pan and the oil and brown bits from the fish and set pan aside.
3
Put a large pot of water (3–4 quarts with 1 tablespoon salt added) on the stove and bring to a boil. Add 1/4 of the minced shallots.
4
Add pasta to the boiling water and cook until al dente, about 3–4 minutes. Drain pasta, then put in a large bowl, sprinkle with the remaining 2 tablespoons of olive oil, and toss to coat. Cover and keep warm.
5
In the same skillet you cooked the cheeks in, add white lemon juice, wine, and lemon zest, and the remaining shallots and cook for 3 minutes over medium heat, stirring occasionally to scrape up brown bits and thoroughly incorporate the wine and lemon.
6
Remove the skillet from the heat and pour the contents over the pasta, tossing gently to coat. Gently fold in the halibut cheeks until well distributed through the pasta.
7
Transfer the pasta to wide, flat pasta bowls and sprinkle with freshly grated Parmesan cheese and minced parsley. Serve with toasted garlic bread.

About this Recipe

Course/Dish: Fish, Pasta
Main Ingredient: Seafood
Regional Style: Mediterranean
Other Tag: Healthy