Cheeky - Just for the Halibut

Halibut cheeks are to the Pacific Northwest what cod tongues are to my ancestral Newfoundland. One of the differences is that the halibut fishery is a model of resource recovery – the cod fishery is not – yet.

A dish with an Italian flavor and Asian sensibility. First, command your Zojirushi Neuro Fuzzy Rice Cooker to cook your favorite rice to perfection. (If you think this is an endorsement, you are correct. Rice becomes a different food with the Zojirushi. The unit of choice of the Iron Chefs and this flabby one. Click on the Amazon button to the right and get yourself one – it is worth it.)

This recipe works equally well in pouch, paper or broiler. Start boiling your water, heat your oven to 350 degrees or turn your broiler to high (quickest and what I used last night).

Ingredients:

2 tbs butter
5 cloves garlic chopped
1 red onion chopped

Saute until translucent over medium heat and add:

½ cup good white or rose wine
2 tbs fresh dill chopped
1 tbs fresh ginger minced
Zest of 2 lemons
Juice of 1 lemon (or half of a large lemon)
1 tsp Kosher salt
½ tsp white pepper

Cook over low heat until volume is reduced by half and remove from heat Add an ounce of olive oil and an equal amount of drained capers – combine.

Arrange your washed and thoroughly dry halibut cheeks into serving sized portions. Spoon the above mixture on a piece of aluminum foil, halibut portion, cover with more of the sauce and fold to form a tighly sealed pouch. Broil for 3 minutes on each side on rack in top third of oven.

If you have timed this properly, your Zojirushi Neuro Fuzzy Rice Cooker is playing its “Twinkle, Twinkle Little Star” song announcing the readiness of your rice. Serve pouch contents over bed of rice and garnish with some fresh dill.