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Pan Seared Halibut Cheeks

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  Halibut cheeks 32 Ounce (4 Large, 8 Ounce Each Or Smaller Ones To Total Pound)
  All purpose flour 1⁄2 Cup (8 tbs)
  Butter 2 Tablespoon
  Olive oil 2 Tablespoon
  Chervil sprig 1 (For Garnish)
For chervil beurre blanc
  Dry white wine 1⁄2 Cup (8 tbs)
  Shallots 2 , minced
  Garlic 1 Clove (5 gm), minced
  Unsalted butter 1 Cup (16 tbs), chilled, cut in small pieces
  Lemon 1 , grated zest and juice
  Chervil leaves 1⁄3 Cup (5.33 tbs), rinsed, dried and coarsely chopped
  Freshly ground black pepper To Taste
  Salt To Taste

FOR THE BEURRE BLANC, combine the wine, shallots, and garlic in a small saucepan.
Bring to a boil and boil until reduced by about half, 3 to 4 minutes.
Remove the pan from the heat and whisk in the cold butter, a piece at a time, until all the butter is incorporated and the sauce has a creamy consistency.
Stir in the lemon zest, lemon juice, and chervil, with salt and pepper to taste.
Set aside in a warm spot, or over a pan of barely simmering water, until ready to use; do not let the sauce boil or it will separate.
SEASON THE HALIBUT cheeks with salt and pepper.
Lightly coat them with flour, patting to remove excess.
Heat the butter and olive oil together in a large, heavy skillet over medium-high heat.
Add the halibut cheeks and cook until nicely browned, about 3 minutes on each side for medium, 4 to 5 minutes per side for fully cooked.
SPOON SOME of the beurre blanc onto 4 individual plates.
Divide the halibut cheeks among the plates, setting them on the sauce.
Garnish with the chervil sprigs and serve immediately.

Recipe Summary

Difficulty Level: 
Main Dish

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Pan Seared Halibut Cheeks Recipe