Ingredients

The following ingredients have 4 Servings
  • Halibut cheeks
  • 2 Tbsp e.v.o. oil
  • Zest of one lemon
  • The juice of one lemon
  • 1 tablespoon of salt-packed capers rinsed
  • 1 cup chopped red onion
  • 2 cloves garlic thinly sliced
  • 1 tsp fennel top chopped fine
  • salt and pepper for seasoning the cheeks
  • A glass of white wine

Instruction

  • Wash and pat dry Halibut cheeks. Season with salt and pepper both sides.
  • In a saute pan bring oil and butter to a medium heat. Toss in garlic and let saute for about one minute, then throw in onions. Cook for about 10 minutes, add capers, chopped fennel.
  • Now for the fun part, a splash of white wine, some for me and some for the sauce, yum it is so good, that the wine you see we make it home brewed. Just a few minutes to get all the flavors mingling well and a final seasoning of salt and pepper and the sauce is done.
  • Cut foil paper into 10-inch by 5-inch rectangles. Place 4 of the Halibut cheeks onto the foil, spoon sauce on top and close pouch tight.
  • Place on a preheated grill of 350 degrees F and cook about 5 minutes a side.
  • While grilled pouches are working their magic I washed and cut up some potatoes, seasoned with paprika, salt and pepper, olive oil, garlic, and rosemary. I place it on the barbecue prior to the Halibut cheeks as the potatoes need some time, approximately 25 minutes.
  • Take everything off the grill and it is ready to serve.