Simply Sauteed Halibut Cheeks with Wicked Spicy Tartar Sauce

from Sticky, Gooey, Creamy, Chewy


2 lbs fresh halibut cheeks
1 1/2 cups all purpose flour
1/2 cup yellow corn meal
1/4-1/2 cup toasted hazelnut flour
Salt and pepper to taste
6 tablespoons butter
3 tablespoons olive oil
Lemon or lime wedges for garnish
Wicked Spicy Tartar Sauce (recipe follows)


Lightly season halibut cheeks with salt and pepper

In a pie plate or other flat rimmed dish, mix together flour, corn meal, hazelnut flour, salt and pepper.  Dredge halibut cheeks in flour mixture and pat off the excess.

Heat a large skillet over medium-high heat.  Adding 2 tablespoons of butter and 1 tablespoon of olive oil at a time, saute the halibut cheeks in batches until golden brown on both sides - about 2-3 minutes per side.  Be careful not to overcook.  They should have a consistency similar to sea scallops.

Serve with lime wedges and Wicked Spicy Tartar Sauce.

Serves 4.

Wicked Spicy Tartar Sauce


1 cup mayonnaise
2 tablespoons "Wickles" sweet and spicy pickle relish (with juice)
2 tablespoons minced onion
2 tablespoons fresh lime juice
1-2 tablespoons sriracha sauce (depending on how much "spice" you want)
salt and pepper to taste


Mix the first 5 ingredients together in a bowl.  Season to taste with salt and pepper. Refrigerate for at least 1 hour before serving.