I picked up some halibut cheeks from the market along with some tomatillos which I’ve never prepared before. I thought the halibut cheeks would pair nicely with a lemony tomatillo sauce.
First I sliced some fresh garlic, chili peppers, and red onions and tossed those into my food processor.
Next I washed and sliced some tomatillos. Once you unwrap these, the skin has a sticky texture that requires a good rinse.
Next, in my saute pan I cooked up some sliced leeks and garlic with olive oil. I added some butter and and a dash of lemon juice, then tossed in the fresh halibut cheeks I’d purchased at Granville Island’s public market.
In a separate pan, I quickly heated up some black beans with another dash of lemon juice. I served the halibut cheeks on a bed of tomatillo sauce with a side of sliced avocado topped with the tomatillo. The black beans cooked with lemon juice complimented the dish nicely.
Total cook time, approximately 10 minutes plus 20 minutes to prep.
1 cup black beans
200 g halibut cheeks
1/2 red onion
2 chili peppers
1 clove fresh garlic
2 tablespoons olive oil
2 tablespoons butter
1 tablespoon lemon juice
1/2 tsp garlic salt
1/2 tsp pepper
1/2 tsp cavender’s greek seasoning
Makes 2 servings.
Calories: approx 970 per serving