Ingredients:
-Halibut cheeks
-Peas
-Garlic
-Tarragon
-Butter
-Jonny Hetherington Essentials Pineapple Hot Sauce
-Sea salt and black pepper to taste
-Watermelon
-Pickled Jalapeños
-Roasted pumpkin seeds
Method:
Halibut cheeks are the most treasured part of the fish. Juicy, tender and flavorful. I'm lucky to live near SeafoodCity where Brian brings them in from local fisherman who are so efficient they are able to get them to the market fresh without ever freezing.
Heat a cast iron pan on medium. Add a knob of butter. Drag a clove of garlic through the butter and remove. Season your halibut cheeks with sea salt and freshly cracked pepper. When they hit the pan, you want to hear a nice sizzle. The trick is not over or under cooking, you want to give them about 3 min per side, just cooked through. Serve over peas with a few tarragon leaves, a little more melted butter and a couple of slices of garlic. Simple, delicious and mouthwatering.
The watermelon salad recipe was leaked to me by Jon Mabe, a good friend in Nashville on a break from song writing one evening this spring. You won't believe how easy and tasty this is until you try it.
Cube a few cups of watermelon. Sprinkle in equal parts toasted pumpkin seeds and pickled jalapeño peppers, stir and serve. That's it! This is the perfect sumner salad to keep your tastebuds happy and engaged.
Both dishes pair beautifully with our Jonny Hetherington Essentials Pineapple Hot Sauce.
Voila! Panfried halibut cheeks and watermelon salad.