Halibut Cheek "Butter Chicken"

 

INGREDIENTS

Spices:

  • 2 tablespoons butter

  • 1 inch cinnamon stick

  • 4 cloves

  • 4 green cardamoms

  • 1 teaspoon ginger garlic paste (adjust to taste, can add more)

  • 1-2 green chilies, slit (optional, leave out for kids)

Sauce Base:

  • 1.5 lbs Wild Pacific Halibut cheeks

  • 1 medium onion, finely chopped

  • 2-3 medium tomatoes, pureed or finely chopped (about 1.5 cups)

  • 1 teaspoon Kashmiri red chili powder (or paprika for milder flavor)

  • 1/2 teaspoon turmeric powder

  • 1 teaspoon garam masala

  • 1/2 teaspoon dried fenugreek leaves (kasuri methi), crushed

Creaminess:

  • 1/2 cup heavy cream or cashew cream (for a vegan option)

  • 1 tablespoon butter (optional, for finishing)

Garnish:

  • Fresh cilantro, chopped


DIRECTIONS

Prepare the Wild Pacific Halibut Cheeks: Ensure the halibut cheeks are patted dry.

  1. Sauté the Aromatics: Heat 2 tablespoons of butter in a pan (as shown in the image) over medium heat. Add the cinnamon stick, cloves, and cardamoms. Fry for a few seconds until fragrant. Add the ginger garlic paste and green chilies (if using). Fry for 1-2 minutes until the raw smell disappears, as mentioned in the image. Important: Do not burn the spices.

  2. Cook the Onions: Add the finely chopped onions and cook until golden brown, about 5-7 minutes.

  3. Add Tomatoes and Spices: Stir in the tomato puree or chopped tomatoes. Cook until the tomatoes are reduced and the oil starts to separate from the mixture, about 5-7 minutes. Add the Kashmiri red chili powder, turmeric powder, and garam masala. Cook for another minute until fragrant.

  4. Cook the Halibut Cheeks: Gently add the halibut cheeks to the pan. Cook until the halibut is cooked through and flakes easily, about 5-7 minutes. Be careful not to overcook.

  5. Add Cream and Fenugreek: Stir in the heavy cream (or cashew cream) and crushed fenugreek leaves. Simmer for 2-3 minutes until the sauce thickens slightly.

  6. Finish with Butter (Optional): If desired, stir in 1 tablespoon of butter for extra richness.

  7. Garnish and Serve: Garnish with fresh chopped cilantro. Serve hot with naan bread, roti, or rice.

Notes:

  • Adjust Spice Levels: Feel free to adjust the amount of spices to your preference. If you like it spicier, add more green chilies or chili powder.

  • Cashew Cream: For a vegan version, soak 1/2 cup of cashews in hot water for 30 minutes, then blend them with 1/4 cup water until smooth to make cashew cream.

  • Gentle Cooking: Halibut cheeks are delicate, so avoid stirring too vigorously to prevent them from breaking apart.

Yields: Enough sauce for about 4 servings Prep time: 15 minutes Cook time: 20 minutes

Recipe copyright ©2025. All rights reserved. Featured with permission.

March 2025

This project is supported by the BC Government’s Buy BC Partnership Program; delivered by MNP LLP with funding from the Government of British Columbia.

Design