|Alaska halibut cheeks are definitely truly tender, |
mouth-watering, and flavorful morsels...
Sear: 6 Mins.
¾ cup panko (Japanese breadcrumbs)
Pinch of red pepper flakes
¼ teaspoon granulated onion
¼ teaspoon granulated garlic
½ lb halibut cheeks, rinsed and dried on paper towels
Kosher salt and freshly ground pepper, to taste
2 tablespoons unsalted butter and 2 tablespoons olive oil
Mix the dredging ingredients together in a small flat dish.
Salt and pepper the cheeks on both sides. Squeeze fresh lemon juice over one side of the cheeks and dip in the Panko crumb mixture; pressing them down so the crumbs adhere, flip the cheeks and repeat with the lemon juice and dredging mixture.
Heat unsalted butter and olive oil together in a skillet over medium-high heat. Pan-sear the cheeks about 3 minutes on each side, just until they turn a light golden brown (do not over cook or they’ll become tough).
Serve immediately with wedges of fresh lemon for squeezing over the halibut cheeks and tartar sauce for dipping, along with glazed carrots, and chili-lime fries. ~ Enjoy!