Special ordered some after my friend wouldn't shut up about how good they are. I have a couple pds. coming in on Thurs. probably going to blacken some on the grill, just looking for any other ideas. FYI they are about the size of U10 scallops.

I pan fry mine after dusting them in a well-seasoned flour.

I really like that. They are hard to find here in SoCal though.

My favorite is jumbo shrimp's cheeks. De-li-sh!

quote:

Originally posted by grunhauser:
My favorite is jumbo shrimp's cheeks. De-li-sh!

GET OUT! What price are JSC futures going for these days?

VS, I can't vouch for this recipe, but it looks pretty tasty.

quote:

Originally posted by grunhauser:
I pan fry mine after dusting them in a well-seasoned flour.

I pan fried some last Monday night and my house stunk of fish for 4 days. I tried kitchen candles, left the window open each day and no luck. Any suggestions? The fish was very fresh.

These were very tasty and HUGE, I'm talking 4in. around! I went with everything on the grill this time, next time they will all be in the skillet just to see. I did them three different ways, blackened, jerk and italian. The blackened and italian where the best.

Do you think little old Halibut aunts pinch little pudgy Halibut cheeks on the little Halibut grandfish at the Halibut family reunions and say "My, what a big fish you are now...?"

I was thinking that...as I was shoving them into my cheeks!

quote:

Originally posted by Squirreljam:
Do you think little old Halibut aunts pinch little pudgy Halibut cheeks on the little Halibut grandfish at the Halibut family reunions and say "My, what a big fish you are now...?"

lightly breaded in Parmesan and Asiago, pan seared then finished with a drizzle of White Truffle Oil Beurre Blanc...

Too bad there are no Newfoundlanders on these Boards, they can eat cod cheeks three meals a day, but I have no idea how they cook them.

Or even if they do.