Nutrition balance score
Good
Glycemic Index
33
Low
Nutrition per recipe
Calories1341.3 kcal (67%)
Total Fat45.5 g (65%)
Carbs78.3 g (30%)
Sugars20.6 g (23%)
Protein64.4 g (129%)
Sodium1529.5 mg (76%)
Fiber9.2 g (33%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings

2 poundsHalibut
Cheeks, can substitute any white type of fish

2 tablespoonolive oil

2 tablespooncapers
rinsed

1red onion
large, chopped

6cloves garlic
finely chopped

2 cupscherry tomatoes
halved

1lemon zested

1lemon juice

1 tablespoonbutter non salted

1 ½ cupwhite fruity wine

salt
to taste

pepper

smoked paprika
to taste

Chili powder
if heat is wanted
Instructions
Step 1
To prepare Halibut Cheeks, pat dry, and half. Season with salt, pepper, and smoke paprika - both sides
Step 2
Combine oil and butter in saute pan to medium heat. Add Garlic and let simmer for 1-2 minutes, then add onions. Saute for about 10 minutes, until translucent and fragrant. Add zest, juice, capers and saute an additional 2 minutes
Step 3
Add white wine and simmer for 5-10 minutes in the pan until alcohol burns off. Season with Salt, Pepper, and Smoke Paprika. If you want a little kick now you would add the Chili powder to taste.
Step 4
In foil wraps, separate portions (about 5-6 cheek pieces) to their own tin wrap. Spoon sauce equally amongst the portions. Top with halved tomatoes and seal tin foil wraps.
Step 5
Place tin wraps on the pre-heated grill (375F) and cook for about 5 minutes and then flip the packet and cook for an additional 5 minutes. Remove and serve
Step 6
For a quick side, as pictured, I prepared New Potatoes (aka baby potatoes) halved in a tin wrap coated with olive oil, 2 tablespoons chicken broth, salt, pepper, smoked paprika, garlic, thyme, and oregano, and 3-4 tablespoon butter tabs. I placed this in the grill 30 minutes before cook of the halibut so was done at the same time. During plating spoon potatoes and fish on a plate and pour juice over the entire dish. The potatoes really soak up that extra flavor.
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