Pan Seared Halibut Cheeks

Halibut Cheeks with Savory Carrot Butter
4 6oz Halibut Cheeks
1 Fresh Spinach (clean and stems removed)
6 cups fresh Carrot Juice
1 large Tomato (rough Chopped)
1 large Onion (rough Chopped)
1 Tbl Spoon Fresh Chopped garlic
1/2 Cup Butter(unsalted)
Kosher Salt (to taste)
Fresh Cracked Black Pepper(to Taste)
Canola Oil


Add Carrot Juice, Onion and tomato to medium stock pot……Bring to a boil and reduce to 1 Cup…..Strain thru fine mesh strainer and return to Stock pot….Bring to a Boil and Finish with Butter….

Halibut Cheek: Dust with Salt and Pepper…..bring a saute Pan to High temp (surface about 450o)…add about 2Tbls canola oil and then sear each side of Cheeks for 2 to 3 minutes…or until nice golden brown and cooked through but not dry (cooking time will vary based on

Spinach: Bring saute pan to med heat, add a Tbls Canola oil and chopped garlic.Saute for about 1 minute……add Spinach and Salt and pepper to taste…continue to saute over med heat until wilted (drain any excess water)


In shallow soup/serving bowl place spinach in a mound in center….top with Halibut Cheek and finish with sauce

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