As I have mentioned before Halibut is back in season and this week we had it twice in three days.
Friday night we had Parmesan Crusted Halibut and Sunday night I cooked Halibut Cheeks. I had never had halibut cheeks before, not until Ann , the owner of Cowichan Bay Seafood, gave me one on Friday to try.
Sweet tender morsels of halibut. But the texture is different. Similar to crab or maybe scallops. Long fibres.
I dipped the cheeks into seasoned flour and quickly fried in a little olive oil and butter. Served them very simply with brown butter, lemon and fresh dill.
Moe was with me when I was buying the halibut and he put in a request for a Shrimp Cocktail. He loves these tender little handpicked baby shrimp.
Thank goodness I didn’t have to be the one to peel these little guys.