IN THE PACIFIC NORTHWEST, halibut season begins in March and lasts until late summer, but halibut cheeks are a delicacy with which few people are familiar. Halibut cheeks have a distinctive texture, almost like a scallop, and they’re more forgiving than the fillets or steaks in terms of cooking time. While other cuts are easily overcooked, halibut cheeks still taste delicious with a few extra minutes of cooking time. Although halibut cheeks can be found in most fish shops and in the frozen food sections of many grocery stores nationwide, if you can’t find them, substitute halibut fillets cut into 3-ounce pieces. Halibut cheeks vary greatly in size; the smaller ones have more flavor. Serve three small cheeks per person. Adjust accordingly if you’re using larger cheeks.

　　

Ingredients

serves 4

　　2 cups fresh bread crumbs

　　4 ounces Parmesan or other hard cheese (page 23), shredded (1 cup)

　　1 tablespoon chopped fresh flat-leaf parsley

　　3/4 teaspoon garlic powder

　　1/4 teaspoon chili powder

　　1 teaspoon kosher salt

　　1/2 teaspoon freshly ground black pepper

　　1/4 cup extra-virgin olive oil

　　3/4 cup all-purpose flour

　　2 large eggs, beaten

　　1/3 cup milk

　　8 to 12 halibut cheeks or 2 pounds skinless halibut fillets, cut on the bias into 8 pieces

　　

Step 1

Preheat the oven to 450˚F.

　　

Step 2

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.

　　

Step 3

In three separate bowls, place the bread crumb mixture, flour, and eggs. Add the milk to the eggs and whisk to combine.

　　

Step 4

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.

　　

Step 5

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.

　　

Step 6

Serve immediately.

　　Pure Flavor