Crispy Halibut Cheeks with Marinara

I was sure we had published this recipe some time in the past, as it is one of our long-time standards for halibut cheeks, but I searched around and couldn’t find it. It’s a simple crowd pleaser, and it works great with both fresh and previously-frozen halibut cheeks. Breaded and fried fish never seems to photograph very well for me, but trust me - it’s super tasty!!

~serves 2 for dinner~

ingredients

• 12 oz. halibut cheeks
• salt, pepper
• 1/2 cup parmesan cheese
• 1/2 cup panko breadcrumbs
• 1 egg
• 1 T olive oil
• 1/2 pound pasta
• 2 cups marinara sauce 

Pre-heat your oven to 350 degrees and locate a fry pan that can transfer to the oven. Prepare your pasta and warm the marinara sauce.

Pour the cheese and breadcrumbs into a food processor or blender, and give it a whirl for 30 seconds or so to combine and refine the two ingredients. Pour the mixture onto a small plate.

On another small plate, crack the egg and whip it briefly with a fork until combined.

Open your halibut cheek package and sprinkle with salt and pepper. Turn the burner on medium high and swirl in the olive oil.

Dip each cheek in the egg, then transfer directly to the cheese/breadcrumb plate and press into the mixture to bread the fish. Place the cheeks in the hot frying pan and cook for 2 minutes on each side (or until the breading turns golden brown). Place the frying pan in the oven and set your timer for 4 minutes.

When the fish is done in the oven, plate the pasta and top with the fried cheeks and a couple of hefty spoonfuls of the marinara sauce. Enjoy!