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    Home » Halibut Cheeks

    Halibut Cheeks

     

    Halibut Cheeks on Lemon Arugula Pappardelle

    5 from 1 vote
    Print
    Servings: 4
    Author: Sabrina Currie

    Ingredients

    Halibut

    • 8 Halibut Cheeks Fishermans Wharf
    • Salt and Pepper
    • 2 tablespoon Olive Oil

    Pappardelle

    • Fresh Pappardelle Prontissima Pasta
    • ½ c Olive Oil
    • ⅓ c Fresh Lemon Juice
    • Zest From 1 Lemon
    • ½ c Grated Pardammer Cheese Natural Pastures
    • 2 Egg Yolks
    • 2 tablespoon Each, Parsley and Chives My own garden
    • 4 c Arugula Farmers Market

    Instructions

    • Put a large pot of water on high to boil and season with salt. 
    • In a measuring cup, add oil, egg yolks, lemon zest and juice, Pardammer cheese and herbs.
    • Once boiling add pasta and cook just until al dente, about 3-4 minutes, stir in arugula then drain and return pasta and greens to pot. 
    • Immediately add the oil and cheese mixture and stir through gently until it melts, thickens and becomes a smooth sauce. (You can turn heat on low for a minute if it doesn't have enough heat to melt cheese but stir and do not let it get too hot or boil)
    • Meanwhile preheat large frying pan to medium high.  Season halibut with salt and pepper.
      Add olive oil to pan and add halibut once oil is hot.
      Panfry 2-3 minutes per side until just cooked through.
    • Place the pasta on 4 plates, top with halibut and serve with arugula salad.
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    Hi, I'm Sabrina! Welcome to my West Coast Kitchen Garden. I hope to inspire you to grow, forage and shop your local farmer's market for the freshest and best food with easy and delish recipes for wholesome foods.

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