This dish is about as simple as it gets. Halibut cheeks are moist and delicious and have a texture and flavor similar to scallops. Most come from large Alaskan Halibut were their size makes it worthwhile to carve out the cheeks. If you can’t find cheeks substitute halibut filet or some large sea scallops. Note: Halibut cheeks are also great on the grill.Print this recipe
1 1/2 pounds halibut cheeks
1pint cherry tomatoes, washed and cut in half
6 large basil leaves
Freshly ground black pepper
Extra virgin olive oil
Lemon olive oil
1. Remove any white sinew from the cheeks and reserve in the refrigerator until ready to cook.
2. In a medium bowl, toss the cherry tomatoes with freshly torn basil leaves, salt and pepper. Drizzle with a little lemon-scented olive oil.
3. Remove the cheeks from the refrigerator and season them with salt and pepper. Heat a large sauté pan over medium high heat and add a small amount of extra virgin olive oil to lightly coat the bottom of the pan. Add the cheeks and brown on one side, about 2 minutes. Flip them over and cook on the other side until golden.
4. Serve the cheeks with the tomatoes spooned over the to and with a drizzle of lemon-scented olive oil.