Halibut Cheeks – Makes 4 servings


1 lb Halibut cheeks

2 tbs olive oil

1 tsp salt

1 tsp Pepper 

2 cup shelled Edamame 

3 limes, juiced

2 tbs mint leaves

1/2 tsp chili paste

1/3 water

1/4 cup whole butter

1 tbs capers

1 cup white wine


In a blender puree together the edamame, lime juice, mint, chili paste, water and half each of the salt and pepper. Puree on high for 1-2 minutes, set aside. Season the halibut cheeks with the remaining half of the salt and pepper, heat the oil in a non stick pan and lightly sear the halibut cheeks on each side, till golden in color, remove from the pan to let rest. In the same pan the the Halibut was cooked in add the wine, reduce by half then add in the capers and the butter. Let the sauce cook for another minute, it should be slightly thick when it’s finished. To assemble place a small amount of puree on each plate and then add the halibut cheeks, finish by drizzling the caper sauce over the fish. Enjoy!

Norma Buchholz