Halibut Or Pickeral Cheeks

"Panko Crumbs mixed with Parmesan cheese gives a lovely crunchy texture to the cheeks. The crumbs do not totally adhere to the cheeks but still add crunch. The secret is to not overcook the cheeks. Jut a couple of minutes each side over medium heat. Sub olive oil or margarine if you don't want to use butter. Prep time does not include the 1/2 hour rest time. They may not look so pretty but they sure taste good. Cheeks are expensive but worth it."