Have you tried halibut cheeks?
If you love seafood, it’s a must. These medallions are mild, meaty, a little sweet, and absolutely delicious. I picked up pound of cheeks over the weekend from the Little Fish Company — find them Sundays mornings at the farmers market on 8th and W.
Here’s what I did with them:
After rinsing the cheeks off and patting them dry, I heated a tablespoon of olive oil in a frying pan. Each cheek got just a dash of garlic salt and lemon pepper before I put them in the pan, cooking the cheeks for only 30 seconds on each side before removing from the pan. You have to be careful not to overcook the cheeks or they become stringy. We enjoyed the halibut cheeks with this Fettuccine Alfredo (the second Runner’s World recipe I’ve recently prepared).