served with brown butter, honey and thyme glazed turnips and arugula
Green Garlic Compound Butter:
8 tablespoons butter, softened
zest of 1 lemon
1 teaspoon lemon juice
1/3 cup green garlic, roughly chopped
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
Place the butter in the bowl of a food processor fit with a metal blade. Pulse the butter a few times to break it up and make it smooth in the bowl. Add the other ingredient to the bowl and pulse several times until the green garlic is broken down and the butter is smooth.
Lay a square of plastic wrap on your counter and using a spatula, scrape the butter onto the plastic wrap. Roll the butter into a log in the plastic wrap and twist the ends to tighten. Move to the refrigerator until ready to use.
*You will have more compound butter than the recipe calls for. You can freeze it or keep it in the refrigerator for up to a week. You can use it in eggs, on steak or potatoes, among many other uses.
Halibut Cheeks:
1 lb halibut cheeks
2 teaspoon thyme leaves, roughly chopped
zest of 1 lemon, plus lemon juice for serving
3-4 tablespoons green garlic compound butter, cut into thin slices
2 tablespoons butter
2 cups arugula
1 recipe Brown Butter, Honey and Thyme Glazed Turnips
Directions:
Place the halibut cheeks on a large plate or sheet pan. Season lightly with salt and pepper. In a small bowl mix together the chopped thyme leaves and lemon zest. Sprinkle this mixture over the halibut cheeks.
In a cast-iron pan or large saute pan over medium-high heat, melt 2 tablespoons of butter and 1 tablespoon of green garlic compound butter. When the butter is foaming add the halibut cheeks to the pan, herb side down, in a single layer. Cook 1-2 minutes, or until starting to brown and then turn the fish over. Crumble the remaining green garlic compound butter over the top of the halibut and cook until browned on the bottom and the fish is no longer opaque, but white and cooked through. Move to a plate.
Toss the glazed turnips and any leftover brown butter/honey in the bowl with the fresh arugula. Add a squeeze of lemon juice and a large pinch of salt and toss to combine. Move to a large plate or platter and then nestle the halibut cheeks into the turnips and arugula. Serve immediately.