Halibut Cheeks with Coconut Curry Sauce

I don't know about you but I like to have a glass of wine while I am cooking dinner.  Tonight was no exception.  I have this very nice Viognier from a Virginia vineyard.  The bottle was open I had a glass so I figure why not cook with it.  I used it in everything with the exception of the sweet potato. I always go by the motto of if you can't drink it, don't cook with it!

Halibut Cheeks with Coconut Curry Sauce
For the Coconut Curry Sauce:
1 can of coconut milk
2 teaspoons curry
1 teaspoon ground ginger
1/4 teaspoon cinnamon
Some wine (just to thin it out a little)
Sea salt to taste
In a mixing bowl, add coconut milk, curry, ginger and cinnamon; whisk together.  Add a little bit of wine.  Add some salt to taste.  Place milk ingredients into a small saucepan and simmer.  Whisk on occasion to keep it well mixed and adjust ingredients based on taste.  Cook until hot, don't let it boil.

For Halibut Cheeks:
Halibut cheeks
Coconut oil
Sea salt
Pat dry the halibut and sprinkle with a little bit of sea salt.  In a skillet add a little bit of coconut oil and heat over medium high heat.  Add halibut cheeks and let cook for about 4 minutes per side depending on the size of the cheeks.  I had one really large one that took a while, while the others were done much quicker.  Remove the cheeks that are done to a serving dish.

Serve cheeks over sauteed kale.  Drizzle sauce over halibut cheeks and kale.

Sauteed Kale
1 large bunch of kale, washed, stems removed
2 shallots, minced
Sea salt
Some wine
Coconut oil
In a large skillet add a little bit of coconut oil and heat over medium high heat.  Add shallots, cook for 1 minute.  Add kale and toss with coconut oil and shallots.  Continue to stir so that the kale cooks evenly.  Add a small amount of wine and quickly cover skillet.  Cook for about 5-10 minutes, just until kale begins to wilt and turn a bright green.  Remove from skillet to a serving bowl.  Cover until ready to serve.

Grilled Halibut Cheeks with Lemon Caper Sauce

I have come to really love halibut cheeks.  They are so tender and almost have the consistency of a crab or lobster meat.  I know you could certainly put them in place of a scallop anytime.  Tonight's dinner I made up on the fly as I was in the kitchen.

I used a rose wine instead of a white wine for my sauce which turned it a pink color.  I didn't want to open a bottle of white, since I wouldn't be drinking any tonight, and I had a bottle of wine already open.  The color of the wine did not change the flavor I was going for at all.

I wanted to grill as much as we could.  Less dishes to clean up, easier clean up and it doesn't make your house warm.

Grilled Halibut Cheeks with Lemon Caper Sauce
8 halibut cheeks (from SeaBear)
1 teaspoon olive oil
1 shallot, minced
Juice of 2 lemons
1 tablespoon of capers
1 teaspoon fresh basil, finely chopped
White wine
Sprinkle the cheeks with a little bit of salt and pepper.  Spray a grill basket with olive oil.  Place the cheeks into a grill basket and place over direct heat at 400 degrees Fahrenheit.  Cook for about 15 minutes, turning about every five.

In a small saucepan add olive oil and heat over medium high heat.  Add shallot and cook until tender but not overly brown.  Add lemon juice and capers, stir letting the mixture reduce slightly.  Add a small amount of white wine.  The wine will help to cut the acidity and tartness of the lemon juice and capers. So taste it along the way and add wine as needed.  Reduce until you get a sauce that will coat the back of a spoon. Spoon sauce over cooked halibut cheeks.  Stir in basil at the very end.

Wilted Spinach
1 large package of spinach
Small amount of olive oil
In a large skillet over medium high heat add oil and spinach.  Turn spinach in pan over so that what is on top can cook.  Continue to cook until spinach is wilted.  Keep warm in a bowl until ready to serve.  Place some spinach on the plate and place halibut on top.

Grilled Asparagus
1 bunch of asparagus, washed and snapped
Spray a flat cast iron skillet with olive oil, place skillet on the grill (direct heat) that is at 400 degrees Fahrenheit.  Cook, turning for 15 minutes.

Grilled Pineapple
1 fresh pineapple
First cut the pineapple.  I didn't know how to put cutting a pineapple into words, so I found a step by step here.   Instead of cutting the pineapple into circles.  I cut my pineapple in half lengthwise, and in half again, removed the core by cutting down the edge (which is now a partial triangle).  I then sliced the pineapple into strips on the longer side.  Place pineapple on direct heat on the grill, 400 degree Fahrenheit and cook for 10 minutes turing once.  Then remove pineapple to an indirect heat location and cook for another 10 minutes.

Halibut Cheeks in Lemon Caper Butter Sauce

We bought Halibut cheeks when I ordered some other fish from www.seabear.com.  I have had halibut cheeks out in a restaurant before but it has been a long time ago.  I have never cooked them at home before, this was a first.  Thankfully I do not intimidate easily when it comes to cooking in the kitchen, I guess you could say I am fearless (okay maybe not that far) but I am not afraid to make something new.  I just go by the seat of my pants, hang on, and go for it, which is what I did tonight.

This recipe I found actually came from another blog called Chronicles of a Fledgling Home Cook.  I knew I wanted to do the Halibut in a butter wine sauce, so that is what I searched and found this recipe.

For those of you who are out there who think there is no way that I have time to make something like this for dinner during the week (you just got home from work, kids are screaming...you get the idea), you are mistaken.  I actually made this tonight in under (way under) 30 minutes.  Now mind you I did have the help of my husband, but even if he didn't help I would have still pulled this dinner off in under 30 minutes.  So don't be afraid...GO FOR IT!

Halibut Cheeks with Lemon, Caper and Butter Sauce
This is the recipe as it comes straight from the blog, see my notes for changes.
1/2 cup flour
salt and freshly ground pepper
1 pound halibut cheeks
Extra Virgin Olive Oil
3 tablespoons butter
4 slices pancetta, dices (I used bacon, didn't have pacetta and felt that bacon would be just as flavorful)
1/2 cup white wine (I used chardonnay, from Virginia of course)
1/2 lemon, juiced (I actually used a whole lemon, didn't affect the flavor or consistency)
2 teaspoons capers
2 tablespoon fresh flat leaf parsley, chopped but whole for garnish
Put the flour on a deep plate and season well with salt and pepper.  Dredge the fish in flour.  Put a large skillet over medium high heat, add 1 tablespoon oil and butter and get the skillet hot.  Add the cheeks and cook until browned on one side, 1 to 2 minutes.  Flip the fish and continue to cook until desired doneness, about 2 minutes more.  Remove the cheeks and set aside, keeping warm.  Add the pancetta and cook, stirring to brown.  Remove and drain pancetter on paper towels.  Put the skillet back over medium heat.  Add another tablespoon of olive oil, the white wine, lemon juice, capers, the remaining 2 tablespoons butter and the parsley and bring to a boil; boil until reduced and thickened.  Season with salt and pepper.  Place a serving dish of the cheeks on a plate, pour the sauce over the fish with the pancettea, and serve immediately.

This meal was served with green beans (frozen, wrong time of year for fresh) and a salad (consisting of romaine lettuce, green and red bell peppers, fresh mozzarella cheese, oil and vinegar).