I special ordered a pound of halibut cheeks, which I have never had before. I usually bake halibut over pilaf and seafood stuffing. I understand that the cheeks’ texture is like scallops, so am thinking of pan searing. Anything else to consider?
We’ve never done halibut cheeks but, presumably , you’d treat them as cod cheeks which we have done. This is a good recipe:
By the by, I’ve never done the hot summer pudding recipe also on the link but think it looks fab. Certainly one to try while the currants are still in season.
Make ceviche
What a delicious treat! Our fishmonger gets them in occasionally.
I usually pan-sear them and serve with a simple tarragon or chervil beurre blanc. Let the fish shine 
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Gosh, simpler and more elementary may be best for a first try. Pan fry with some Chanterelles and sample?
I think the cheeks’ somewhat stringy texture also works great in salads, tacos, etc. It shines in the poisson cru recipe I posted, but there the flavor and chew of the fish is melded with the several other ingredients.
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Thanks for the Slater recipe. I have some of those ingredients and close subs for the others. I can take this in a more orange direction. I will probably do this with half the cheeks, and something else with the rest.
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Slater’s recipes are usually very forgiving about changes.
A slightly different sauce, and a fun read:
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