Coriander & Black Pepper Halibut Cheeks

Dinner tonight was Halibut Cheeks. I love cheeks...so good, like the flank steak of the sea, and surprisingly hard to overcook for seafood. I think most people who like scallops would love halibut cheeks. I coated these in a simple mix of cracked black pepper and cracked coriander seed, then pan seared them in a tiny bit of olive oil.

While the cheeks were cooking, I sauteed up a huge batch of warm Asain slaw. Basically this is a saute of shredded green cabbage and fine julienne carrots, tossed in a hot wok with a bit of olive oil. I cooked the cabbage and carrots until just crisp-tender and finished with a handful of cilantro and sliced green onions. I splashed in some fish sauce for salt and honestly that was all it needed. The cabbage was sweet and crunchy. I went back for thirds and so did Nick. So good.

I plated my just mounding the cabbage on a plate and arranging 4 or 5 cheeks on top of the cabbage. I drizzled mine all over with Siracha, but that's because I put Siracha on almost everything. Nice went sans-spicy and that was great too...the cheeks had plenty of flavor from the spice rub.

Simple, delicious and ready in less than 12 minutes.