TLC Cooking "Emeril's Halibut Cheeks Galician Style"

Emeril's Halibut Cheeks Galician Style

INGREDIENTS

1 cup	instant flour
1 1/2 teaspoons	salt
1/2 teaspoon	fresh ground white pepper, plus a pinch
1 teaspoon	pimenton
4	halibut cheeks
6 tablespoons	olive oil
1 cup	small diced onion
1 cup	tomato concasse
1 tablespoon	minced garlic
2 teaspoons	capers
2 tablespoons	lemon juice
1 cup	seafood broth or chicken broth
1 tablespoon	chopped parsley leaves, plus sprigs for garnish, optional

(recommended: Wondra)(6 to 8 ounces each)

PREPARATION:

Method

Combine the flour, 1 teaspoon salt and 1/2 teaspoon of white pepper in a baking dish. Dredge the halibut cheeks in the mixture. In a large sauté pan over medium-high heat, add 1 1/2 tablespoons of olive oil and, when hot, add 2 pieces of halibut cheeks. Cook for 4 minutes on the first side, then turn and cook an additional 2 minutes on the second side.
In the same pan over medium heat, add the remaining olive oil, onion, tomato, garlic, capers, pimenton, parsley and lemon juice. Add in the remaining salt, pepper and seafood broth and bring to a simmer for 15 minutes. Serve the halibut cheeks and garnish with chopped parsley.
Editor's Note: Look for sustainable seafood and organic ingredients wherever possible.
Learn more about sustainable food choices with our Eat Green Guide.
This recipe was featured in the Pacific Catch Episode of Emeril Green.
Video: The Sustainable Way to Fish on Emeril Green

This recipe appears in: Fish