Recipes: Halibut Cheeks with Pesto

2 tbsp. pine nuts, slightly toasted
2 each cloves garlic, crushed
1-˝ cups fresh basil leaves, stems removed
2 tbsp. fresh Parmesan cheese, finely grated
2 lbs. halibut cheeks, silver removed
2 tbsp. butter Salt and pepper to taste

In a food processor, with the steel knife attachment, pulse pine nuts and salt until finely ground.
Add the garlic and basil, while processing, slowly pour in the olive oil and then the Parmesan
cheese. Process until a paste consistency. Season to taste with salt and pepper.

Season the halibut cheeks with salt and pepper. Heat a non-stick sauté pan to high heat. Add a
dash of olive oil and the butter. As soon as the butter begins to sizzle and brown, sear the halibut
cheeks until golden. Put pan with browned halibut cheeks into a 450° oven for about 7 minutes
or until done. The pesto can be slightly heated and spooned on the center of a plate. Arrange
three cheeks on top of the pesto and garnish with tiny wedges of lemon and a fresh parsley sprig.

Special thanks to Randy Cade for this recipe.