Cheeky.

The first cheeks I ever had were cod cheeks; they were deep fried and served with a side of fries. Basically, upscale fish and chips. I was amazed how sweet and tender they were but saw them offered on a menu only that one time. It wasn’t until we moved to Tucson that I discovered beef and pork cheeks — again, so sweet and tender, but hard to find. (Perhaps restaurants have cornered the market for them?)

When I was ordering some elk medallions from Beck & Bulow in New Mexico (a fantastic resource for meats, poultry, and fish/seafood), I was delighted to learn they also carry halibut cheeks. With my past cheeky experiences, I was pretty sure I was in for a treat. (Spoiler alert: they were a treat!) One good-sized halibut cheek is a perfect serving size, as they are not only sweet, but very rich. Of course I made them more so by serving them in a tomato saffron cream sauce. This dish can be made with halibut fillets, or any other firm white fish, but if cheeks are available, grab them!

~ David

Halibut Cheeks with Tomato Saffron Cream Sauce

David Scott Allen, Cocoa & Lavender

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Ingredients

  

• 2 large halibut cheeks or firm white fish, about 3/4 pound
• salt
• freshly ground white or black pepper
• 2 tablespoons unsalted butter
• 1 shallot minced
• 1/2 teaspoon hot paprika
• 2 tomatoes seeded and grated, about 1 cup(see note)
• a big pinch of saffron threads plus extra
• 1/4 cup white wine
• 1/4 cup cream
• 3 tablespoons canola oil

Instructions

 

• Salt and pepper the halibut cheeks on both sides, and set them aside.
• Place the butter in a large skillet over medium heat. When it’s hot, add the shallot and cook gently until translucent — 4 to 5 minutes. Add the hot paprika and stir for 30 seconds.
• Add in the grated tomatoes (see notes) and saffron threads; stir and bring to a simmer. Cook over medium heat until thickened, about 5 minutes.
• Pour in the white wine and continue simmering until thick again — about 3-4 minutes. Transfer to a blender or food processor, making sure to get all the bits out of the pan, and purée. Return to the pan and add the cream; stir to blend and set aside until ready to serve.
• Preheat oven to 350°F.
• Heat a 10-inch ovenproof skillet over high heat and add the oil. Pat the halibut cheeks dry as the oil warms. When hot, add the cheeks flat side down in the pan.
• Reduce heat just a little and sear the fish undisturbed for 4 minutes. Turn them and continue to sear for 30 seconds. Remove from the cooktop and place in the oven for 5 minutes to finish.
• Meanwhile reheat the sauce and divide among two shallow soups plates. Carefully transfer the cooked halibut cheeks to each plate, garnish with a few saffron threads, and serve.

Notes

Serves 2.

To grate the tomatoes (see video below), cut them across the equator and scoop out the seeds. Then, using the large holes on a box grater (in a shallow bowl), place the flat side of the tomato onto the grater and, with your hand flat and parallel to the grater, begin grating. The skin will stay in your hand while the flesh goes into the bowl. You should have about 1 cup tomato pulp.

If you wish to use tomato passata instead of grating a fresh tomato, use less as it is already quite concentrated — perhaps 2/3 cup. It will take less time to thicken, as well.