Pistachio Crusted Halibut Cheeks
Do you ever see halibut cheeks at the fishmonger? If so you need to buy them and give this recipe a try. Actually, any fish will do, but the halibut cheeks are the perfect size and texture. Eat fish and you will be healthier and find that it’s quick and easy to prepare. Fish cooks fast and it gives a great flavor for a weeknight meal.
8 to 12 halibut cheeks
1.5 oz. pistachios
1 oz. freshly grated parmesan
2 lemons, zested
2 sprigs of thyme, leaves only
3 oz. AP flour
1.5 oz. Japanese panko breadcrumbs
Kosher salt, freshly ground pepper
2 eggs, beaten
9 oz. butter
2 oz. olive oil
Gremolata, for serving
Clean and dry each halibut cheek. Put the pistachios, parmesan, lemon zest, and thyme into a food processor and blend to a fine crumb. Add the Panko breadcrumbs and pulse quickly to just break up the crumbs, then place everything onto a plate. Scatter the flour onto a plate and season with salt and pepper. Put eggs into a bowl and beat them thoroughly.
Heat the butter and olive oil in a large frying pan. Dip each cheek into the flour, then the egg, and then the breadcrumb mixture, patting to make sure it is well coated. Place into the hot oil and brown on each side for 1 minute until cooked through.
To plate the cheeks stack them up against themselves and top them with gremolata. Serve
1 small bunch of parsley, 1 cup
2 garlic clove
2 tablespoons preserved lemons
3 Wild ramp or small leeks, (remove the tough green portion)
In a food processor add all the ingredients and pulse into a rough sauce.