Parmesan Panko Halibut Cheeks

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I didn't need another reason to adore Mutual fish on Rainer Avenue in Seattle, however they provided me with a HUGE reason last week!! I stopped in to get a few pounds of Manilla clams for my tasty Chorizo Clams and Manilla Clams with bacon, yes, I make both ........I love them with bacon and the hubster loves them with chorizo. They are so quick to make, I don't really mind doing both versions, either in my instant pot or on the cook top and oh so yummy... Okay, okay...I'm getting off the subject....I was perusing the fish case while my clams were being packaged up and nearly fell over when I saw HALIBUT CHEEKS! WOWZER DOWZER! I quickly had my fish monger package up just under 3/4 pound for the following nights dinner. My fish monger telling me they are so hard to get, but, would gladly call me when they get them in and explaining that the halibut only have two cheeks and how rare they are.....this sort of had me giggling and wiggling ....imagining the halibut fish and their cheeks....



Parmesan and Panko Halibut Cheeks
with Lemon Buerre Blanc Sauce 

8 med size halibut cheeks (about 3/4 lb.)
3/4 cup freshly grated parmesan
1/2 cup flour
3/4 cup panko
2 eggs beaten
1 tsp. salt
1 tsp. pepper
ghee or vegetable oil
Mix the parmesan and panko and put into a bowl. Beat the eggs in a bowl. Put the flour, salt and pepper in a bowl.

Line up the bowls and coat the halibut cheeks in this order, flour.....beaten eggs ...... Parmesan Panko mixture.  This is a messy process but, worth it!

Cooking:

I used about 2 tablespoons of ghee/oil for each batch of 4 cheeks. Burner on medium-high in a nonstick pan. Approximately 3 minutes on each side.

Yum Yum ....enjoy!


I serve with Lemon Buerre Blanc Sauce, recipe follows~

Lemon Buerre Blanc

2 shallots chopped fine
8 ounces dry white wine
1 ounces lemon juice
1 T heavy cream
12 T unsalted cold butter, cut into cubes

Combine the shallots, wine and lemon juice in a non reactive saucepan. Heat on high until reduced to 2 tablespoons. Add the cream and allow to come to a slow boil. Slowly add 1-2 cubes of butter at a time, whisking continually, if mixture gets too hot remove from heat but continue to whisk, adding a few more cubes of butter as the previously cubes are melted or close to melted. (you do not want the sauce to get too hot) Continue with this method until the sauce is emulsified and has reached sauce consistency.