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Tuesday, April 18, 2006

Sautéed Halibut Cheeks

Sautéed Halibut Cheeks
(Serves 4)

4 medium to large Halibut Cheeks*
1 tbs butter
1 large sprig rosemary
Up to 1/4 cup of Navan or Frangelico
Salt and pepper to taste

Heat large sauté pan to medium high heat and add butter and rosemary. After melting butter, add the halibut cheeks. They cook very quickly. After one minute, turn the halibut cheeks. Allow to cook for one more minute before adding liquor. Navan is a mellow vanilla-infused cognac and Frangelico is a sweet hazelnut liquor. Allow the liquid to cook down for up to one minute. Remove the halibut cheeks from the pan and serve immediately.

*Halibut Cheeks are available at Gimli fish at two locations (596 Dufferin Ave. and 625 Pembina Hwy.)



rubbing said...

I will try this one on the weekend. My mouth is watering just thinking of it. I can hardly wait until i smell first the butter infusing with the rosemary then taking it for a ride with the Navan. Yummy.
I am on a quest to make the best chicken wings. So far i am "tweeking" my method.
Any suggestions? A segment on shaw would be probably the best thing you could do next.;)
I always look forward to new episodes.
Keep it up.

Karen Food said...

Thanks. I like to make a homemade chicken wing marinade that works nicely on the BBQ or under the broiler. I'll make it next filming on Shaw in June.
I mix: 1 tbs dijon mustard, 1 tbs ketchup (I know, yikes!), 1 tbs molasses, splash of liquid smoke, 1-2 minced garlic cloves, 1 tsp Ras El Hanout spice blend, 1/4 tsp smoked paprika, 1/2 tsp dried oregano and 3 tbs olive oil. I mix it all in a large bowl and then add the wings and let it sit for at least a few hours. Thanks.