OLESIA’S HALIBUT CHEEK LETTUCE BOATS WITH ROMESCO SAUCE
INGREDIENTS
Main:
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1 lb Mitch’s Catch Halibut Cheeks
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Extra virgin olive oil (EVOO)
For romesco sauce:
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16 oz jar marinated roasted peppers, drained
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1/2 cup sliced almonds
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1 small fresh plum tomato or 4 petals of sun-dried tomato, rehydrated in hot water
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1 tsp sherry vinegar
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1/2 tsp salt
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1 tsp smoked paprika
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1/8 cayenne pepper
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1 garlic clove, chopped
For serving:
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2 scallions, cut in half lengthwise, then crosswise
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1 tbsp lemon juice
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8 firm small lettuce leaves or endive leaves (endives are preferred as they better hold their shape)

HOW TO
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Leave halibut cheeks to thaw in the fridge for at least 5-6 hours, ideally overnight. Once thawed, place on a few layers of paper towel to absorb excess moisture. Remove cheeks from the fridge ~30 minutes before cooking.
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For the sauce, toast almonds over medium heat until golden. It happens very fast, so monitor them closely and stir every 30 seconds not to burn. Once golden, transfer to a plate. Reserve 2 tbsp of toasted almonds for the garnish.
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Quarter and deseed the tomato, if using a fresh one. Heat 1 tbsp EVOO in a small pan over medium heat. Add tomato petals and cook, stirring occasionally, until they turn brown and «jammy» (think slow-roasted tomato texture). It should take about 3-4 minutes.
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Once cooked (or rehydrated), place tomatoes in a blender or kitchen processor along with the rest of the sauce ingredients. Blend until smooth, add more salt if needed, and set aside.
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Over medium-high heat, preheat a dry pan and, once hot, add scallions. Cook for 2 minutes, until slightly charred. Remove and finely chop, then mix with 1 tbsp lemon juice and a pinch of salt in a medium-sized bowl. Set aside.
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Cut halibut into ~2-inch pieces. Heat 2 tbsp EVOO in a large, preferably non-stick pan over medium heat. Place halibut cheeks in the pan leaving a couple of inches of space between them (if the pan is too crowded the cheeks will start boiling). Cook on one side until opaque, about 2 minutes. Flip and cook for another 1-2 minutes, until just cooked through. Transfer to a bowl with scallions. Salt to taste and mix thoroughly.
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Spoon halibut cheeks into endive or lettuce leaves. Top with plenty of romesco sauce, toasted almonds, and fresh herbs of choice, and enjoy!
Prepared, shot & styled by the talented chef, Olesia Guts.
