Pan-Seared Halibut Fish Cheeks with Avgolemono Sauce (Gourmet in Minutes)
Tender pan-seared halibut fish cheeks served over soft butter lettuce with silky avgolemono sauce. A quick gourmet seafood appetizer ready in under 15 minutes.
Servings 2 servings
Equipment
- heavy skillet
- fish spatula
- Vegetable peeler
Ingredients
- 4 Halibut Cheeks about 1 lb.
- Salt & Pepper to taste
- 2 tsp Olive oil
- 1 tbsp Butter
- 4 Butter-Lettuce Leaves or garden picked
- 1 Carrot
- 2 tbsp Avgolemono homemade recipe
Instructions
- Rinse the halibut cheeks gently and pat them completely dry with paper towels.Season both sides lightly with salt and pepper.Dry fish sears better and develops a delicate golden crust instead of releasing excess moisture into the pan.
- Place a sauté pan over medium-high heat.Add the olive oil and butter. Once the butter begins to foam lightly, the pan is ready.
- Place the fish cheeks into the hot pan.Cook for about 3 minutes on the first side until lightly golden. Flip carefully and cook 1 minute more on the second side.The cheeks should feel tender and slightly springy when done.Avoid overcooking, halibut cheeks cook incredibly fast.
- Arrange two butter lettuce leaves per person on a serving plate.Place one fish cheek onto each leaf.Twirl the carrot ribbons into loose nests and tuck them alongside the fish.Drizzle the avgolemono sauce lightly across the fish and carrots.Serve immediately while warm.