Halibut Cheeks with Lemon & Garlic on Black Pasta
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1 lbhalibut cheeks
1/4 call purpose flour
1 tspgarlic salt
5 Tbspolive oil, extra virgin, divided
1 lbsquid ink pasta
1/8 cfreshly squeezed lemon juice
1/3 cfruity white wine
1 Tbspfreshly grated lemon zest
3 mediumshallots, minced, divided
1/4 cfreshly grated parmesan cheese
2 Tbspfreshly minced parsley
How to Make Halibut Cheeks with Lemon & Garlic on Black Pasta
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Transfer the pasta to wide, flat pasta bowls and sprinkle with freshly grated Parmesan cheese and minced parsley. Serve with toasted garlic bread.