WILD HALIBUT Cheeks with The Preservatory – Salted Lemon & Nori preserves

Makes 8 sliders

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Wild Pacific Halibut season is here! These fun Salted lemon & Nori Air-fried halibut cheek sliders with a yuzu remoulade are decadent and delicious!

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Ingredients

1 ½ lb wild halibut cheeks

 

Marinade

3 Tbsp The Preservatory – Salted Lemon & Nori preserves

3 Tbsp Maple Syrup

2 Tbsp Yuzu Juice (or lemon juice)

2 Tbsp Soya Sauce

1 Tbsp olive oil

1 tsp Togarashi

1” knob ginger – grated

½ tsp Salt

 

1 cup panko

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Steps

 

Whisk marinade ingredients in small bowl. Let halibut cheeks sit in marinade for not more then 15 minutes or they will cook without you. Coat cheeks with panko and spray lightly with olive oil.  Air Fry at 390 for 8-10 minutes – flip after 4 min – until golden OR Sauté with 1 Tbsp olive oil + 1 tsp butter – 2-4 min per side

Remoulade

3 Tbsp plain Greek yogurt

2 Tbsp Yuzu Mayo – or plain with 1 tsp lemon juice

1 tsp The Preservatory – Salted Lemon & Nori preserves

½ tsp Togarashi

½ minced shallot

Pinch of Salt to taste

 

Whisk all ingredients to combine

 

Assembly

Brioche Slider Buns – lightly toasted

Cilantro – chopped

Purple cabbage – tossed with pinch of salt, sugar and 1 tsp lemon

Nori Sheets – cut if large

 

Lightly toast slider buns, spread edge to edge with remoulade. Assemble sliders with  one piece of nori, fried halibut cheek, cabbage, and cilantro – enjoy!