Breaded Halibut Cheeks Recipes

PANKO FRIED HALIBUT CHEEKS

Steps:

• Mix the Panko crumbs and Parmesan cheese together.
• Salt & Pepper the cheeks on both sides.
• Squeeze fresh lemon juice over the cheeks and dip in the Panko crumb mixture, press so the crumbs adhere, flip the cheeks and repeat with the lemon & crumbs.
• Heat butter (marg/oil) in a pan over medium high heat, Fry the cheeks apprx 3 minutes each side or until they are golden and cooked through.
• Do not over cook them.

LIGHT AND CRISPY FRIED HALIBUT

Steps:

• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Whisk eggs, milk, and flour together in a shallow bowl. Stir panko bread crumbs and seasoned bread crumbs together in another bowl.
• Gently dip halibut squares into egg mixture, the press gently into bread crumbs mixture to generously coat completely. Place breaded halibut in a single layer on a plate while breading the rest.
• Cook halibut in preheated oil until golden brown and crisp on the outside, 4 to 6 minutes.

BAKED HALIBUT WITH CRISPY PANKO

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Stir panko bread crumbs and melted butter together in a bowl until evenly coated.
• Pour enough chicken stock into an oven-proof skillet to cover bottom; arrange halibut fillets in skillet. Drizzle lemon juice over fillets; season with salt and pepper. Spread a think layer of Dijon mustard over each fillet; press bread crumb mixture over mustard layer.
• Place skillet in the preheated oven and cook until fillets flake easily with a fork and topping is browned, about 20 minutes.

BREADED HALIBUT CHEEKS

Steps:

• Preheat the oven to 450˚F.
• 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.
• In three separate bowls, place the bread crumb mixture, flour, and eggs. Add the milk to the eggs and whisk to combine.
• 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.
• 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.
• Serve immediately.

GRILLED HALIBUT CHEEKS IN LEMON SAUCE

Steps:

• Preheat the grill.
• In a saute pan over medium-high heat, melt the butter. Add the onion and garlic and saute until translucent. Add the salt, chives, lemon zest, lemon juice, dill, and wine and reduce by 1/3. Add olive oil and capers and stir. Remove from the heat.
• In a large foil square, place a spoonful of sauce. Add 1 piece of fish, cover with more sauce, and wrap tightly. Repeat with the remaining fish. Place the packets on the grill and grill for 3 minutes on each side.
• The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.