Baking the halibut lends a firm and even texture to this succulent fish. Paired with a couple mouthwatering American-Made artisan ingredients elevates this dish that is perfect for a special date night or as a weekly staple.
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While visiting Pike Place Market in Seattle and being overwhelmed by the abundance of fresh fish, we happened upon a cut that was new to us - Halibut Cheek. Naturally boneless, they are roughly the size of large scallops, with a meatier texture than the normally flakey halibut filets. The meatier texture of the cheek lends it to be cooked in a variety of ways - we decided to treat it like a steak by pan searing it and finishing off with an herb-butter basting.
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