Halibut Or Pickeral Cheeks
Recipe: #30493
October 01, 2018
Categories: Halibut, Cheese, Parmesan, Fathers Day, Mothers Day, Pickerel, more
"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."
Ingredients
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 by Step Method
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
- Large non stick skillet