Originally Posted by Dude270
I've got some halibut cheeks a friend brought home from Alaska this fall.
Should the cheeks be cooked differently?
If so what are some preferred methods
Thanks


Scallop Bisque with the cheeks is very good, just put the cheeks in just before serving. Get the bisque HOT (almost boiling) before serving and the cheeks will be just right after a few minutes.

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