Prep 10 mins
Cook 8 mins
Halibut cheeks are truly tender, flavorful morsels. I don't like to use too many herbs or spices with them just let the natural flavor come through. You could add some garlic to the pan or mix in some fresh dill - it's up to you. This is how I enjoy them served with some Tartar sauce & an additional wedge of lemon. You may substitute regular bread crumbs but Panko are better
- 1⁄2 lb halibut, cheeks rinsed and dried on a paper towel
- 3⁄4 cup panko breadcrumbs
- 4 tablespoons parmesan cheese, grated
- 1 lemon
- salt & pepper
- 2 tablespoons butter or 2 tablespoons margarine or 2 tablespoons olive oil
- Mix the Panko crumbs and Parmesan cheese together.
- Salt & Pepper the cheeks on both sides.
- Squeeze fresh lemon juice over the cheeks and dip in the Panko crumb mixture, press so the crumbs adhere, flip the cheeks and repeat with the lemon & crumbs.
- Heat butter (marg/oil) in a pan over medium high heat, Fry the cheeks apprx 3 minutes each side or until they are golden and cooked through.
- Do not over cook them.
I think this may be my favorite halibut recipe yet. I am one who loves to actually taste the halibut. The light seasoning and panko totally complement this fish for me. I added a dash of crushed red pepper, parmesan and garlic powder to the panko mixture. Used garlic flavoried EVOO to sautee in. PERFECTION! The lemon is key here and stole the show! Will definitely make again and again!
I always know I can count on Bergy for a fabulous recipe! We have had these at a favorite restaurant, but this recipe is even better! Thanks for Sharing!
This was great! I needed a recipe for my last pound of halibut cheeks and found this one. Now I'm sad I don't have any left so I can make this again tomorrow! My kids and I loved it, and even my non-fish-eating DH liked it.