Sauteed Halibut Cheeks on Lemon Fettuccine

  • Preparation Time: 10 minutes
  • Cook time: 25 minutes
  • Yield: 4 servings


  • 1 lb Halibut Cheeks
  • 1/4 cup Flour
  • 1/2 tsp Salt
  • 1/2 tsp Cracked Pepper
  • 2 tsp Olive Oil
  • 2 tsp Butter
  • 1/3 cup dry White Wine
  • 1 tsp Lemon Rind, grated
  • 3 Tbsp fresh Lemon Juice
  • 1 Garlic Clove, minced
  • 6 cups Fettuccine, cooked
  • 1/4 cup Parmesan Cheese, finely grated
  • 1/4 cup Parsley, chopped


Cut large cheeks into quarters if necessary.

Timely prepare fettuccine.

Combine flour, salt, and cracked pepper in a large zip-lock heavy-duty plastic bag. Add halibut cheeks to bag, seal, then shake to coat.

Heat oil and butter in a large nonstick skillet over high heat. Add coated halibut cheeks and cook 2 minutes on each side or until lightly browned and done. Remove halibut cheeks from pan and keep warm. Reduce heat to medium, then add white wine, lemon rind, lemon juice, and garlic. Cook 3 minutes, stirring occasionally. Remove from heat and combine with pasta in large bowl, tossing gently to coat. Add halibut cheeks and stir gently.

Serve on large plates and sprinkle with with Parmesan cheese. Garnish with parsley and serve with sliced garlic bread