Miso-marinated Pacific Halibut Cheek skewers have the flavor and feel of a Japanese yakitori-style meal. Yakitoki restaurants bring mind to the joy of eating food on skewers, the appetizing char of the grill, and delicious sauce to dip things on. These Pacific Halibut Cheek skewers are served alongside a glazy, sweet, savory tare dipping sauce (pronounced “TAH-reh”) that’s ubiquitous in Japanese cuisine.
Compared to meaty and mild fillet cuts of Pacific halibut, Pacific Halibut Cheeks are sweet and delicate. These qualities give these fish skewers incredible nuance in texture and flavor. “I think these skewers are very family friendly,” said Chef George, noting how the marinade transforms the fish into something that even seafood skeptics will enjoy.
This recipe requires an overnight marination, which keeps these unique cuts of fish moist and marinates them in sweet, savory flavor. Plus, the mix of sugars in the miso marinade — brown sugar, mirin, and even the residual sugars in white miso — give the fish lots of potential to develop just the right amount of char under the broiler.
About Chef George Pramatarov:
George Pramatarov is a chef based in Minneapolis, Minnesota. Over the past decade, he has worked at several award-winning restaurants including St. Genevieve, Hai Hai, Grand Cafe, and Petite Leon—recently included in New York Times's 50 Favorite Restaurants of 2022. Born and raised in Bulgaria, George moved to the United States at age 14 and is equally influenced by Bulgarian, French, and American cuisine. Through cooking food and creating recipes, he is continually revisiting the feeling of home. When not cooking, George unwinds with his partner, Sara, and their crazy beagle at the family lakeside cabin in Wisconsin.