Restaurant hopping around Seattle & Halibut cheeks

We spent the day (a sunny, 70 degree one I might add!) eating our hearts out with our friend Mark. We met late this morning to run in Discovery Park and then stopped at the Fishermen’s Terminal to see what was fresh to cook for dinner. The fishmonger recommended we try the fresh halibut cheek which we then purchased. (Apparently, halibut cheeks are sweet-flavored and considered a delicacy. We had to buy them!) While we were waiting to pay for our fish, Mark went around the corner to buy some “chips” (without the fish) as an appetizer before we moved along to eat spicy delicious cuban sandwiches at Paseo in Ballard.  Since we were in the area, we then stopped at Cafe Besalu for dessert which for me consisted of a buttery lemon cookie covered with tart lemon curd. YUM!

For dinner, we oiled, salted, peppered, and then broiled some asparagus “Sarah-style” to make what she has termed “asparagus french fries”. Then we made mashed potatoes with leeks and the halibut cheeks. We were pleasantly surprised to find that the cheeks were richer and more buttery than halibut fillets. Using Ice Cube’s words, “Today was a good day!”


Mashed potatoes with Leeks

2-3 yukon potatoes
1/3-1/4 cup milk
2 TB butter
Salt and pepper
2 leeks, coarsely chopped (white and light green parts only)

Peel and slice the potatoes into 3/4 inch squares. Drop into a large pot of boiling water and boil until tender. Drain and put back into the pot. While you are boiling the potatoes, saute the leek in the butter on low until slightly brown (about 5-7 mins). Add the leeks to the potatoes (after they are drained) and the milk. Mash as desired. Add salt and pepper and serve immediately.

Halibut cheeks

Halibut cheeks (we had 1 lb but I’d recommend 3/4 lb for 2 people)
2 TB butter
Salt and pepper
2 TB flour

Salt and pepper both sides of the fish and lightly dredge in flour. Heat the butter in a nonstick pan until completely melted. Add the cheeks and cook for 2-3 minutes. Flip and cook until done. Top the fish on the potatoes and drizzle with olive oil, lemon juice, or both.