A recipe for Halibut Cheeks - - Ingredients -

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.

In Large skillet, melt butter over low-medium heat. When butter is melted, add wine. When skillet edge is HOT to touch, add all of the halibut cheeks, making sure that they do not overlap. Keep skillet on low-medium heat and let sit for two (2) minutes and flip before adding herbs. At two minute

In a hot sauté pan, add the Szechwan peppercorns and toast until their aroma is released. Remove immediately from the pan and set aside. In another sauté pan over medium-high heat, melt the butter. Lower the heat and add the shallots, garlic, chives, parsley, five-spice powder, toasted

Halibut are among the largest fish in the sea and the largest of all the flatfish. They can grow to more than 8 ft long and 500 lbs. The largest concentration of Alaska halibut is in the Gulf of Alaska, with most in the Kodiak Island area. A smaller amount exist in the Bering Sea. Learn even more

Instructions From: coburn@informix.com (David Coburn) Date: 17 Feb 1995 15:42:18 -0600 I am blessed by being in a part of the world that has two of the finest seafood products in abundance: fresh salmon and halibut cheeks. The following is for the later, halibut cheeks, but you can substitute