Halibut Cheeks Recipe

Prepare the Risotto

In a large saucepan, heat 1 tablespoon of olive oil over medium heat. Add the diced pancetta and cook until crispy. Add the chopped onion and garlic, sauté until translucent.

Add the Arborio rice and cook for 1-2 minutes until the rice is lightly toasted. Gradually add chicken broth, one ladle at a time, stirring frequently until the liquid is absorbed before adding more.

After about 15 minutes, when the rice is al dente, stir in the frozen peas and grated Parmesan cheese. Remove from heat and set aside.

Prepare the Halibut Cheeks

Season the halibut cheeks with salt and black pepper. Dredge them lightly in flour.

In a skillet, heat the remaining olive oil over medium-high heat. Once hot, add the halibut cheeks and sear for about 3-4 minutes on each side until golden brown and cooked through.

Make the Lemon Brown Butter

In a small saucepan, melt the butter over medium heat until it begins to foam and turn golden brown. Remove from heat and stir in lemon juice.

Prepare the Basil Oil

Blend fresh basil with olive oil until smooth. Strain through a fine mesh sieve to obtain basil oil.

Prepare the Balsamic Reduction

In a small saucepan, heat balsamic vinegar over medium heat and simmer until reduced by half, about 10-15 minutes.

Serve

Plate the pea risotto, top with seared halibut cheeks, drizzle with lemon brown butter, basil oil, and balsamic reduction. Garnish with additional fresh basil if desired.