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From Dorothy McNett's Recipe Book at www.dorothymcnett.com. Allow from 1-3 "cheeks" per person...
fresh halibut cheeks
Sprinkle both sides of each piece of fish with salt, pepper, and paprika. Set aside. In heavy bottomed fry pan or saute pan, heat just enough olive oil to coat the bottom nicely. When hot, but not smoking hot, cook the fish for 1-3 minutes on each side, or until gently browned and cooked throughout. Do not overcook! Remove fish to serving platter and in the hot pan pour in the juice or sherry. Heat and stir, using a silicone spatula until mixture has been reduced slightly. Pour over the fish, garnish with snipped parsley or chives and serve.
Recipe created 2004-09-06.