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 Food / How to Cook / Main course / Recipes January 14, 2021 French Quiche—Revised Our apologies for an omission in this recipe in the Dec|Jan issue. In the instructions for making the filling, we neglected to add the milk to the ... Read More Food / How to Cook / Main course / Recipes November 27, 2020 Skewered Spicy Chicken and Shiitake Skewers Rebecca Wellman serves up her delicious take on chicken and mushroom skewers with a tasty side of sauce. Serves 4 ... Read More Food / How to Cook / Main course / Recipes November 27, 2020 Sheet Pan Jambalaya An untraditional take on a classic recipe using local West Coast ingredients, leftover rice, a few kooky twists and just one pan. Hooked yet? ... Read More Appetizer / Main course / Recipes December 30, 2019 Spinach and Herb Pesto Spinach and Herb Pesto Makes about 1 cup. 1½ cups finely chopped spinach 1½ cups chopped parsley 2 Tbsp lemon juice, about half a lemon 1 jalapeño ... Read More Appetizer / Main course / Recipes December 30, 2019 One Perogy Two Perogy Perogies with Potato and Wild Mushroom, or Two Cheese Filling This is my recipe for perogies with a fluffy, mashed-potato-infused dough—one ... Read More Main course / Recipes June 27, 2019 Sophie Fenlon’s Poulet au Vinigre A classic Lyonnaise dish, dating back centuries. Served with a tangy red wine vinegar reduction sauce and tons of fresh herbs. This is my twist on ... Read More Comments are closed.