Grilled Halibut Cheek Pouches, redefine how fish can be so moist, flaky and succulent. By creating a cooked marinade and placing it on the plump halibut cheeks in a tight aluminum foil steaming pouch, and cooking it on a nice hot grill, we get elevated flavor upon flavor for a beautiful outdoor rustic meal. Add in a pouch of herbed potatoes and your dish is complete!
- Halibut cheeks
- 2 Tbsp e.v.o. oil
- Zest of one lemon
- The juice of one lemon
- 1 tablespoon of salt-packed capers rinsed
- 1 cup chopped red onion
- 2 cloves garlic thinly sliced
- 1 tsp fennel top chopped fine
- salt and pepper for seasoning the cheeks
- A glass of white wine
- Wash and pat dry Halibut cheeks. Season with salt and pepper both sides.
- In a saute pan bring oil and butter to a medium heat. Toss in garlic and let saute for about one minute, then throw in onions. Cook for about 10 minutes, add capers, chopped fennel.
- Now for the fun part, a splash of white wine, some for me and some for the sauce, yum it is so good, that the wine you see we make it home brewed. Just a few minutes to get all the flavors mingling well and a final seasoning of salt and pepper and the sauce is done.
- Cut foil paper into 10-inch by 5-inch rectangles. Place 4 of the Halibut cheeks onto the foil, spoon sauce on top and close pouch tight.
- Place on a preheated grill of 350 degrees F and cook about 5 minutes a side.
- While grilled pouches are working their magic I washed and cut up some potatoes, seasoned with paprika, salt and pepper, olive oil, garlic, and rosemary. I place it on the barbecue prior to the Halibut cheeks as the potatoes need some time, approximately 25 minutes.
- Take everything off the grill and it is ready to serve.
- I did not list the time for the potatoes but if you put them on the heated grill about 15 minutes prior to the fish it will all be ready together.