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Halibut cheeks are a delicacy in the seafood world, and when paired with summer squash and pesto, they make for a truly delicious and refreshing meal. The recipe is simple and easy to
follow, yet the flavors are complex and satisfying. The halibut cheeks are seared to perfection, while the summer squash adds a subtle sweetness and crunch to the dish. The pesto ties it all together with its bright and herbaceous notes. This dish is perfect for a summer evening dinner party or a cozy date night in.
Halibut Cheeks with Summer Squash and Pesto
Delicious meal in minutes. The tender halibut cheeks, seasonal summer squash and bright flavor of the pest make for a versatile meal! Healthy and fulfilling, you'll leave a clean plate behind happy.
Servings: 4
Keywords: halibut cheeks, pesto
- Prep Time: 15 mins
- Cook Time: 8 mins
- Total Time: 23 mins
Ingredients
For Halibut Cheeks
- 1 Pound Wild for Salmon Halibut Cheeks
- 1 Large Yellow Squash
- 2 Small Zucchini
- ½ pint Cherry Tomatoes
- 2 Small Red Onions
- 2 Cloves Garlic
- ½ Lemon
- ½ Stick Butter, diced
For Pesto
- ½ Cup Basil, plus some for garnish
- ⅓ Cup Vegetable or Chicken Stock
- 3 Tbs Olive Oil
- ½ Cup Parmesan Cheese
- 2 Cloves Garlic
- 3 Tbs Pine Nuts
Instructions
For Pesto
- Toast the pine nuts in pan and let cool and cool.
- Add cooled pine nuts, garlic and basil to food processor and pulse a few times to roughly chop, scrape the bowl of food processor.
- Slowly add the stock and olive oil in the food processor while on low speed until its smooth.
- With spatula mix in the parmesan cheese.
For Halibut Cheeks
- Preheat oven to 425.
- Slice red onion, squash and zucchini paper thin.
- Layer the Halibut cheeks, thinly sliced red onion, squash and zucchini in the pan.
- Sprinkle minced garlic on top and salt and pepper to taste.
- Place cubes of butter around the pan.
- Place in oven for 8 minutes at 425.
- Take out of oven juice ½ of lemon over the halibut cheeks.
- Drizzle pesto and place extra basil on top.
- Enjoy!
Notes
Pesto can be made ahead of time for a quicker prep!
AUTHOR PROFILE
Nicole is the in-house Chef at Wild For Salmon as well as a Recipe Developer and Food Photographer from Allentown, Pennsylvania with an Associate degree from The Culinary Institute of America. Her first memories are of planting seeds with her father and grandfather in their elaborate gardens and sharing their abundant harvests with friends and neighbors. The spark of both pride and joy she felt when sharing this food with others and seeing the happiness it brought them was what inspired her to pursue the culinary arts from a young age. Nicole has spent time exploring the Hudson Valley and Philadelphia food scenes, but her current home in the rolling hills of Central PA is where she most enjoys combining her two passions; exploring the outdoors, and good food.