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Blackened Halibut Cheeks With Creamed Spinach

Marcus Meacham

Blackened Halibut Cheeks With Creamed Spinach.



  • Cheeks: 1 ½ lbs Halibut cheeks, 1 Tbsp oil and 5 Tbsp unsalted butter Blackening spice for dusting
  • Spinach: ½ lb butter, 1 cup flour, Pinch of chili flakes, ¼ lb fresh spinach, 1 cup flour, 1 Tbsp garlic, 1 cup heavy cream, ½ cup grated parmesan and Salt and pepper to taste

Let's get Cooking...

  1. For the Cheeks: Pat dry halibut cheeks pieces with paper towel. Dust each piece of fish. Heat oil + butter in a cast iron skillet, and cook 2min per side.
  2. In a heavy bottom stock pot, melt butter, once melted add flour and stir with wooden spoon, take it to a blond roux.
  3. Add seasonings to the roux. Add spinach and let wilt down before adding heavy cream.