halibut cheek PICCATA
1 pound halibut cheeks
sea salt & black pepper
all-purpose flour, for dredging
6 tablespoons butter
5 tablespoons olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup brined capers, rinsed
1/3 cup fresh chopped parsley
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Cut cheeks in half if thicker than 1/2 inch. Season cheeks with S&P . Dredge cheeks in flour and shake off excess.
In a large skillet over medium high heat, melt butter with olive oil. When butter and oil start to sizzle, add the cheeks and cook for 3 minutes. When browned flip with care, they are delicate and cook an additional 3 minutes. Remove cheeks and transfer to plate.
Into pan add the lemon juice, stock and capers. Return to stove top and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all cheeks to the pan and simmer for 2 minutes. Remove cheeks to platter.
Add remaining 2 tablespoons of butter to sauce and whisk vigorously. Pour sauce over cheeks and garnish with parsley.
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