Anyone know how to fix halibut cheeks? I've picked some up frozen and can't find any info in the archives. I'm sure someone around here must know how to cook them.

Arklier - Those two nice round tender cheeks are the best part of a butt.

Try simply frying them in butter at medium high heat just until they turn opaque inside.

You can flour the and fry them in oil or baste them with oil and broil or grill them as well.

You can't go wrong so long as you don't suck the liquid out by using too cool of a heat and don't over spice them or over cook them.

Breaded and fried is good.

Any way you cook em is gonna be good.

The big note here is not to overcook them. It will ruin them in a heartbeat.

I smoke them

YUP!!!

Try dicing them and use them as a scallop substitue in a pasta dish. I do this once I have enough lingcod cheeks.

J.D.

I dip them in milk and then roll them in flower. Then I fry them in butter and lightly season them with Johnnys. MMMMMMMMMMMM

Medium heat in butter, garlic, a dab of white pepper and smadgin of cayenne pepper. Actually, I love the cheeks, but they are by no means more tender than any other part of the fish - I like them because they are tougher, more like a piece of lobster.

Halibutt cheaks butter, garlic, Johnnys seasonoing and pepper.
Other butt cheaks simmer gently over satin sheats... mmm mmm