Real Recipes From Real Home Cooks ®

halibut cheeks with lemon & garlic on black pasta

Recipe by
FH Browne
Ridgefield, WA

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.

yield 4 serving(s)
prep time 30 Min
cook time 20 Min
method Stove Top

Ingredients For halibut cheeks with lemon & garlic on black pasta

  • 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 md
    shallots, minced, divided
  • 1/4 c
    freshly grated parmesan cheese
  • 2 Tbsp
    freshly minced parsley

How To Make halibut cheeks with lemon & garlic on black pasta

  • 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.