Halibut Or Pickeral Cheeks

2
Servings
10m
Prep Time
5-6 mim
Cook Time
15m
Ready In


"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."

Original recipe yields 2 servings
OK

Nutritional

  • Serving Size: 1 (216.2 g)
  • Calories 536.4
  • Total Fat - 32.6 g
  • Saturated Fat - 12.6 g
  • Cholesterol - 92.6 mg
  • Sodium - 616.5 mg
  • Total Carbohydrate - 33 g
  • Dietary Fiber - 2.6 g
  • Sugars - 5.4 g
  • Protein - 26.8 g
  • Calcium - 253.8 mg
  • Iron - 2.8 mg
  • Vitamin C - 13.7 mg
  • Thiamin - 0.5 mg

Step 1

Mix together the crumbs & cheese in a large ziplock bag

Step 2

Salt & Pepper the cheeks

Step 3

Pour orange juice over the cheeks

Step 4

Let it rest for 1/2 hour

Step 5

Pour off any excess juice

Step 6

Twelve minutes before you want to serve put the cheeks into the bag with the crumb/cheese mixture

Step 7

Swish around the cheeks and press the crumbs into the cheeks

Step 8

Melt butter in a large skillet over medium heat

Step 9

Fry coated cheeks for apprx 2-3 minutes each side or until they are toasty brown

Step 10

Do not overcook

Tips & Variations


  • Large non stick skillet

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