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Ingredients
1 pound Halibut
Cheeks
1/4 cup all-purpose Flour
1/2 tsp Salt
1/2 tsp Cracked
Pepper
2 tsp Olive Oil
2 tsp Margarine
1/3 cup dry White Wine
1 tsp grated
Lemon Rind
3 Tbsp fresh Lemon Juice
1 clove Garlic, minced
6 cups hot cooked Fettuccine (12 ounces
uncooked)
1/4 cup Parmesan Cheese, finely grated
1/4 cup fresh Parsley, chopped
Directions:
Cut large cheeks into
quarters if necessary. Timely prepare fettuccine. Combine flour, salt, and cracked pepper in a large zip-top heavy-duty plastic bag. Add halibut cheeks to bag, seal, then shake to coat.
Heat oil and margarine in a large nonstick skillet over high heat. Add coated halibut cheeks and cook 2 minutes on each side or until lightly browned and done. Remove halibut cheeks from
pan and keep warm. Reduce heat to medium, then add white wine, lemon rind, lemon juice, and garlic. Cook 3 minutes, stirring occasionally. Remove from heat and combine with pasta in large
bowl, tossing gently to coat. Add halibut cheeks and stir gently. Serve on large plates and sprinkle with with parmesan cheese. Garnish with parsley and serve with sliced garlic bread.
Serves 4.
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