Whole Foods has halibut cheeks in stock this weekend. You seldom see these in stores, or even good fish markets. After all, there are only two on every fish, and they are not big. And fishermen and fishmongers tend to like them for themselves. But with the halibut season underway, what a great opportunity! These are much firmer in texture than typical halibut filets, and more flavorful. And, as they were quite fresh, I didn't even have to cover any "fishy-ness"! So, a pan fry in a mix of olive oil and butter for about 2 minutes a side on the cheeks was about right. I did a quick pan sauce with a bit of wine, the juice of a lemon, and some capers. Served with some simple white rice cooked in chicken stock and some sauteed spinach on the side, it was delicious.
But, paired with a Philippe Faury 2004 st. Joseph blanc, it was just magical. The wine is amazing--showing some age with honeyed notes, still showing oak--a surprising amount, actually. And tons of lemon, some stone fruits, some nutmeg, wow!!! it's a great wine. And a nice price. And it just paired beautifully with the fish--nutty/oaky, acid to mesh with the sauce, a bit salty almost, to match with the fish. In all, an amazing meal!
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