Marinated Halibut Cheeks Recipes

Steps:

• In a large sealable plastic bag, combine the 6 tablespoons olive oil, garlic, basil, salt, pepper and lemon juice. Add fish, seal bag, and turn to coat. Refrigerate for at least 30 minutes or up to 2 hours.
• In a large flat skillet (do not use a ridged pan), pour light olive oil or vegetable oil, tilting pan to spread evenly. Warm over high heat until smoking, then add fish fillets. Brush top and sides with marinade. Cook until seared, about 3 minutes; turn and sear other side, about 3 more minutes. Brush top and sides with marinade again. Reduce heat to medium. Cook until centers of fillets are just opaque, 2 to 4 minutes more on each side depending on thickness, brushing with marinade as before. Garnish with parsley, if desired, and serve.

Steps:

• Whisk together the wine, lemon juice, olive oil and rosemary in a small shallow baking dish. Add the halibut and turn to coat. Marinate in the refrigerator for 1 hour, turning once. Preheat grill. Remove fish from marinade and season with salt and pepper to taste. Grill the steaks for 3 to 4 minutes on each side or to desired doneness.

Steps:

• Slice halibut as described in above recipe and arrange on plates.
• Prepare the vinegar mixture in above recipe, adding the mitsuba, and coat the fish. Proceed with remaining recipe above, using grated daikon in place of sprouts and scallions in place of the red onion. Serve immediately with ponzu sauce alongside the halibut for dipping.
• Combine all ingredients in a bowl and let stand 24 hours. Strain through a cheesecloth and mature 3 months in a cool, dark place, or in the refrigerator.

Steps:

• Preheat the grill.
• In a saute pan over medium-high heat, melt the butter. Add the onion and garlic and saute until translucent. Add the salt, chives, lemon zest, lemon juice, dill, and wine and reduce by 1/3. Add olive oil and capers and stir. Remove from the heat.
• In a large foil square, place a spoonful of sauce. Add 1 piece of fish, cover with more sauce, and wrap tightly. Repeat with the remaining fish. Place the packets on the grill and grill for 3 minutes on each side.
• The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.

Steps:

• Soak the halibut in the buttermilk for several minutes, then remove and dredge in the flour. Whisk together the buttermilk and egg in a stainless-steel bowl. Dip the halibut into the liquid, and then remove and dredge in the breadcrumbs until coated. Refrigerate for 1 hour.
• Heat the canola oil in a straight-sided saucepot to 325 degrees F. Submerge the cheeks in the oil and fry until golden brown. Season with the cayenne and salt and serve with spicy mayonnaise for dipping.

Steps:

• Combine the first 5 ingredients. Cut pockets into halibut cheeks, stuff the garlic mixture into the pockets, then drizzle olive oil on the cheeks.
• Place on grill and cook for 3 minutes on each side. Serve immediately.

Steps:

• Wash and dry your halibut and remove skin if applicable. Cut fish into 4 pieces.
• In a medium sized glass bowl, whisk together the marinade ingredients. Place fish in same bowl and turn to coat thoroughly. Top bowl with plastic wrap and marinate in the refrigerator for 1 hour up to 24 hours.
• Once marinating is complete, grill (or pan fry) fish over medium-high heat for 6-8 minutes until fish is just done. . .do not overcook. . .the fish should still be light and have some "give" to it when touched with your finger and just start to flake apart.
• While fish is cooking, whisk together sauce ingredients (do not cook the sauce).
• After fish is cooked, top with a generous portion of sauce and serve!

Steps:

• Whisk the orange juice, cilantro, ginger, garlic, soy sauce, sesame oil, and red pepper flakes together in a small bowl; set aside.
• Heat the olive oil in a skillet over medium-high heat. Cook the halibut cheeks until golden brown on each side, 2 to 3 minutes per side. Pour the orange juice mixture into the skillet and bring to a boil. Reduce heat to medium and simmer until the halibut flakes easily with a fork and the sauce has thickened slightly. Remove halibut cheeks to a plate and drizzle with orange sauce to serve.

Steps:

• Preheat the oven to 450˚F.
• Put the bread crumbs, cheese, parsley, garlic powder, chili powder, salt, and pepper in a food processor. With the processor running, drizzle in the olive oil. Process until the bread crumbs are coated in the oil, about 15 seconds.
• In three separate bowls, place the bread crumb mixture, flour, and eggs. Add the milk to the eggs and whisk to combine.
• Put a baking sheet in the oven for 5 minutes. Dredge 1 halibut cheek in the flour and shake off any excess. Then dip the cheek in the eggs and then in the bread crumbs, pressing the bread crumbs lightly to coat the flesh evenly. Repeat the process with each piece of fish. Remove the pan from the oven and place the pieces on the hot baking sheet.
• Bake the cheeks for 8 to 10 minutes, or until the bread crumb coating is golden brown and a meat thermometer inserted in the thickest part of the halibut reads 140˚F. If additional cooking time is needed, continue to bake the fish, checking the temperature at 2-minute intervals. If you have a convection oven, turn it on for this recipe, as it makes the cheeks a beautiful brown color, but reduce the cooking time to 5 or 6 minutes total.
• Serve immediately.