Sautéed Halibut Cheeks
4 Halibut Cheeks
1 tbs butter
1 large sprig rosemary
Up to 1/4 cup of Navan or Frangelico
Salt and pepper to taste
Heat large sauté pan to medium high heat and add butter and rosemary. After melting butter, add the halibut cheeks. They cook very quickly. After one minute, turn the halibut cheeks. Allow to cook for one more minute before adding liquor. Navan is a mellow vanilla-infused cognac and Frangelico is a sweet hazelnut liquor. Allow the liquid to cook down for up to one minute. Remove the halibut cheeks from the pan and serve immediately.
Serve with rice or steamed vegetable like asparagus & zest with lemon. For more delightful, quick & easy adventures in the kitchen, check out KarenFood the blog!