If you've never had halibut cheeks, please do yourself a favour and give them a go! 

Not only is this super sustainable using ALL of the fish, the cheeks are one of the most tender and flavourful parts of fish and I really don't know why more people don't cook with them.

Does this sound a little intimidating? Or is it you just don't know what to do with them? 

That's why I'm here! To inspire you to jump in and give things a try. Today I’m doing it with a classic dish you’ve probably had with beef, which is why I get even more excited because this is the perfect example of getting creative in the kitchen. Because when you know the basic techniques of making something well you can expand your horizons by using different ingredients and you end up with something totally unexpected and yes, maybe even a delicious new favourite dish. The dish I’m talking about is ragu - but more on that in a minute, first, let’s talk more about those beautiful halibut cheeks.

They do take a little bit of work to get from the fish when you're filleting them which always makes me appreciate what fishmongers do - and if you happen to do it yourself, make sure you label them so someone doesn't accidentally eat them because they do look very similar to a halibut filet when you vac pac them in the freezer. That’s the story I’m going with anyways. Yes, I 'accidentally' cooked & ate them, but I'm still going with I really didn't realize that's what they were until it was too late.  

My brother, who was fishing guide at the time made the extra effort and did the work himself up at the lodge after catching a beautiful halibut with some guests. He did the work so he could enjoy them. My cousin was in town and I went to visit him at my parents and when we decided to cook dinner, I pulled them out of the freezer thinking it was another filet which there was lots of. Oops! It's been a touchy subject ever since and that was years ago but I think we might finally be able to move on once I made him the recipe I'm sharing with you here. Maybe.

Okay enough story time, let's get back to getting you to cook these!

The cheeks have a different texture than a halibut filet. Once they're cooked they kind have the look of pulled pork because you can shred them with a fork. This makes them perfect for tacos, or this ragu. Slow cooking the sauce, then adding the fish at the end, you get something magical. Super flavourful and light compared to a meat based ragu - perfect for Spring cooking especially if you’re here on the West Coast where that also means the start of fresh halibut season.

There's also a secret ingredient in the sauce that you might not expect - miso paste! Yes, I put this in tomato sauce often because it always adds that special something. Another thing to always be thinking about in your cooking, where can you add more depth and flavour - miso is a secret weapon for sauces because it’s got that umami going on.

Happy Cooking!

What’s Cooking This Week: Halibut Cheek Ragu

• 1 lb halibut cheeks

• 3 tablespoons olive oil

• 2 cloves garlic

• 1 medium onion, finely diced

• 1 15 oz can whole san marzano tomatoes 

• 1/4 cup dry white wine

• 1 tablespoon miso paste

• 1 bay leaf

• 1 teaspoon chili flakes

• 1/2 cup fresh chopped parsley

• 1 cup fresh grated parmesan

• 1 500 g package pappardelle pasta

Season the halibut generously with salt and pepper, then drizzle with olive oil.  Set aside in the fridge. 

To make the sauce, heat the olive oil in a large saucepan over medium heat. Add the onions and a pinch of salt, then and cook until slightly softened, about 3-4 minutes. Lower the heat slightly, add the garlic and cook for another 8-10 minutes or until the onions have completely softened and are translucent. 

While the onions and garlic are cooking, place the tomatoes in a bowl, using your hands break down the tomatoes until they resemble a chunky sauce. Set aside. 

When the onions are cooked, bring the heat back up to medium-high and add the wine. Simmer until the wine has mostly reduced. Stir in the miso paste, add the tomatoes, chili flakes and bay leaf. Season with salt and pepper and bring the sauce to a boil. Once it's boiling, cover and turn down to a low simmer. Cook the sauce for 30-45 minutes, stirring occasionally. 

After 45 minutes, add the halibut cheeks. Cover and continue to cook until the fish pulls apart with a fork. Remove the halibut and shred. It should look similar to pulled pork in texture. Return the halibut to the sauce, taste and season as needed.  

Add the pasta to the sauce, adding a little bit of the reserved pasta water. Toss until well combined. 

To serve, divide into 4 pasta bowls then top with parmesan and parsley. 

Serves 4.

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