Pan Fried Halibut Cheeks

1 lb. halibut cheeks

1 or 2 lemon wedges

3 tablespoons butter

1 tablespoon olive oil

1.5 tablespoon capers, rinsed

Splash of white wine or sherry

2 tablespoons parsley, chopped

Pat the halibut cheeks dry with paper towel. Lightly flour each cheek and gently tap any excess flour. If you like, season the flour with sea salt and freshly ground black pepper.
In a sauté pan over medium-high heat, melt the butter and add olive oil. Swirl around until the butter and oil are mixed and bubbly. Place cheeks into the bubbly butter and brown until cooked, just a minute or two each side. Time will vary depending on the size of the pieces but no longer than 5 minutes in total.
When you flip the fish over, add capers, wine, and squeeze one lemon wedge over the cheeks. Add another tablespoon of butter and allow to melt. Give the pan a shake and remove from heat. Sprinkle with parsley and serve right away.

Original recipe : http://theculinarychase.com/2015/05/halibut-fish-cheeks/

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Chef's notes

The Johnson Cookbook