Written By Anya Levykh Main course / Recipes Jul 26, 2012 Cooking with the Chef: Ned Bell: Halibut Cheeks SHARE VIA: Facebook Twitter PinterestChef Ned Bell shows off the final dish. Photos by Anya LevykhVANCOUVERChef Ned Bell has always been a loud proponent of the sustainable seafood movement, so it was no surprise that when he took over the executive chef position at The Four Seasons’ Yew Restaurant in Vancouver, he began to reimagine the menu with a sustainable bent. Last month, on World Oceans Day, Bell took the final step and, officially re-launched Yew as a fully Ocean Wise-certified, seafood-centric restaurant. Chef Bell was kind enough to give me a quick cooking lesson using a particularly delicious form of sustainable seafood – halibut cheeks. If you haven’t given these a chance yet, then get thee to a fishmonger, stat! Halibut cheeks have a lovely, fatty richness, but are also slightly firmer in texture than, say, black cod, so they stand up to a little sauce or being mixed into a stir-fry. For this recipe, Chef uses a lemon olive oil he infused himself. You can infuse your own oil at home quite easily, or just add a few squeezes of lemon to the cheeks after they are done, while still in the pan, and nap the lemon juice over them along with the oil. PS. A little butter thrown in with the oil adds an extra hit of richness to the cheeks! Pan Seared Halibut CheeksAsparagus, radishes, chick peas, lemon olive oil Kale Chips This recipe is very simple, and could be substituted with scallops, spot prawns, or really, any other fish or seafood. Kale ChipsFor the Kale Chips: Pre-heat your oven to 300 degrees F. Tear the kale into bite size pieces, toss in olive oil, season with sea salt and cracked pepper. Place on a baking sheet and bake in the oven until light golden brown and crispy. Try finishing the vegetables with a little flat-leaf parsleyFor the Sauté: Ingredients:1 cup diced asparagus1 cup chick peas1/2 cup quartered red radishes1 tbsp diced shallots In a medium-sized fry pan, sauté the shallots, chick peas, diced asparagus and radishes together for a few minutes, until tender but with no extra colour. Napping the cheeksFor the Halibut Cheeks: 2-3 cheeks per personSeason the halibut cheeks with sea salt and cracked pepper.In a pan over high heat, sauté the cheeks in olive oil for 1 minute per side. *Chef Bell gives the cheeks a little napping (spooning the oil over the fish) while they rest in the pan for a few seconds. Serve immediately. To Serve: Place the veggies on a plate or platter, lay the cheeks on top and arrange the kale chips around. YEW restaurant + bar791 West Georgia Street , Vancouver, BC, Canada604.692.4939 (4YEW) at the Four Seasons Hotel VancouverWebsite EdibleshalibutRecipesVancouver SHARE VIA: Facebook Twitter Pinterest Written By: Anya Levykh Anya Levykh was born on the shores of the Black Sea, in what was formerly the USSR. The cold, Communist winters were too much for her family, and, before she was four feet tall, they had left for warmer climes in the south of ... Read More You may also like Main course / Recipes March 30, 2016 Swiss Chard “Cabbage” Rolls Swiss Chard is a cool weather plant. Though once established, it grows well in the garden and can produce year round. Come spring, Swiss Chard will ... Read More Beverage / Dessert / Main course / Recipes December 4, 2015 A main course, dessert and a cider float using local apples Autumn has officially arrived and so has apple season! One of the most cultivated fruits; the apples bears a bountiful harvest. A diverse fruit in ... Read More Dessert / Main course / Recipes September 23, 2015 Sweet and Savoury Galettes: Free-Form Rustic Tarts If there’s one thing I love about the end of summer, it’s harvest-time. The trees are ripe with fruit and the gardens are bursting from ... Read More Main course / Recipes March 17, 2014 St. Patrick’s Day Baked Irish Whiskey Salmon My ancestors came over from western Ireland in the 1700’s and arrived in a small fishing village called Heart’s Content in Newfoundland. ... Read More Main course / Recipes March 4, 2014 Beer-Braised Baby Back Ribs with Orange-Tamarind Sauce In honour of the Victoria Beer Week that is going on right now, we at EAT thought it would be appropriate to feature one of our favorite ... Read More Main course / Recipes December 22, 2013 Tourtière with Flaky Pastry Nothing showcases a French-Canadian celebration like the traditional rich meat pie called tourtière. Recipes vary from region to region throughout ... Read More Comments are closed.