# Halibut Cheeks with Caper-Lemon Sauce, Delicata Squash with Mushroom Garum Vinaigrette, and Roasted Dragon Tongue Beans > Golden halibut cheeks get a bright, buttery caper-lemon sauce alongside sweet roasted delicata dressed with deeply savory mushroom garum vinaigrette. Broad dragon tongue beans bring tender bite and browned edges, with plenty of parsley keeping this late-autumn plate fresh. - URL: https://www.chezjk.com/recipes/halibut-cheeks-with-caper-lemon-sauce-roasted-delicata-with-mushroom-garum-vinai - Author: Jonathan Katzman - Cooked and photographed: 2023-11-22 - Recipe updated: 2026-10-23 - Serves: 4 servings - Tags: pescatarian, nut-free ![Halibut Cheeks with Caper-Lemon Sauce, Delicata Squash with Mushroom Garum Vinaigrette, and Roasted Dragon Tongue Beans](https://www.chezjk.com/api/images?path=9e5d6860-dd86-455e-b57b-e352c363fc57%2F924cbf7a5ee0f276.jpg) ## Pan-Seared Halibut Cheeks Dry cheeks and a hot pan build a golden crust without flour. A short sear preserves the cheeks’ tender, almost scallop-like texture. ### Ingredients - 1½ lb halibut cheeks, thawed if frozen - 2 tbsp ghee - ½ tsp fine sea salt, or to taste - ¼ tsp freshly ground black pepper ### Instructions 1. Pat the cheeks thoroughly dry and remove any tough membrane still attached. Group by thickness so smaller pieces can be removed first. 2. Season with salt and pepper just before cooking. Heat a large stainless-steel skillet over medium-high heat, then add the ghee. 3. Lay the cheeks in a single uncrowded layer, working in batches if necessary. Sear without moving for 2–3 minutes, until deeply golden and readily released from the pan. 4. Turn and cook for another 1–3 minutes, depending on thickness. The centers should turn opaque and separate into moist flakes; for a fully cooked endpoint, reach 145°F in the thickest cheek. 5. Transfer to a warm plate. Keep the skillet and its golden fond for the caper-lemon sauce; pour off excess fat, leaving about 1 teaspoon. ### Notes - Avoid holding the cooked cheeks in a hot oven; they dry out quickly. Have the vegetables ready before searing. ## Caper-Lemon Pan Sauce Lemon and capers cut through the richness of the fish, while cold butter rounds out the acidity and gives the pan juices a light, glossy body. ### Ingredients - 1 small shallot, finely chopped - 1 clove garlic, thinly sliced - 3 tbsp drained capers, rinsed if very salty - ⅓ cup water - 2 tbsp fresh lemon juice, plus more to taste - ½ tsp finely grated lemon zest - 3 tbsp cold unsalted butter, cubed - 3 tbsp chopped flat-leaf parsley - to taste fine sea salt and freshly ground black pepper ### Instructions 1. After removing the fish, lower the skillet heat to medium-low. Add the shallot to the remaining teaspoon of cooking fat and soften for 1–2 minutes. Add the garlic and capers and cook for 30 seconds. 2. Add the water and scrape up the golden fond. Simmer until reduced by about half, 1–2 minutes. 3. Stir in the lemon juice, then remove the skillet from the heat. Swirl in the cold butter a few cubes at a time until glossy. 4. Fold in the lemon zest and parsley. Taste before adding salt, then adjust with pepper and a little more lemon if needed. 5. Spoon over the halibut immediately, including any juices collected on its resting plate. ### Notes - If the sauce becomes oily or too sharp, whisk in a tablespoon of warm water off heat. Do not boil after adding the butter. ## Roasted Delicata Squash Thick crescents develop browned faces while staying creamy inside. Their sweetness balances the salty, fermented depth of the mushroom garum dressing. ### Ingredients - 2 medium delicata squash, about 2 lb total - 2 tbsp olive oil - ½ tsp fine sea salt - ¼ tsp freshly ground black pepper - as needed mushroom garum vinaigrette, from the separate component ### Instructions 1. Heat the oven to 425°F with racks in the upper and lower thirds. 2. Scrub the squash, halve lengthwise, and scoop out the seeds. Leave the skin on and cut into ¾-inch-thick crescents. 3. Toss with the olive oil, salt, and pepper. Spread on a large sheet pan with a cut face against the metal and space between pieces. 4. Roast for 25–35 minutes, turning after about 18 minutes, until both sides have browned patches and a knife slides easily into the flesh. 5. While still warm, gently toss with about half the mushroom garum vinaigrette. Add more to taste without leaving the squash swimming in dressing. ### Notes - For an optional crunchy finish, clean and dry 2 tablespoons of the reserved seeds, toss with a little oil and salt, and roast separately for 10–15 minutes, checking frequently. ## Mushroom Garum Vinaigrette Mushroom garum supplies concentrated savory flavor, while cider vinegar gives the sweet squash a clean, bright finish. ### Ingredients - 1 tbsp Noma Projects mushroom garum, plus more to taste - 1½ tbsp apple cider vinegar - 3 tbsp extra-virgin olive oil - 1 tbsp water - ⅛ tsp freshly ground black pepper ### Instructions 1. Whisk the mushroom garum with the cider vinegar and water. 2. Slowly whisk in the olive oil, then add the pepper. 3. Taste on a piece of cooked squash before adjusting. Add garum a few drops at a time for more savoriness, vinegar for brightness, or water to soften the intensity. 4. Whisk again just before dressing the warm squash. ### Notes - Garum is salty and concentrated; do not add salt to the vinaigrette without tasting it on the squash. - Check the product label for barley or other gluten-containing ingredients if serving someone who avoids gluten. ## Roasted Dragon Tongue Beans with Parsley High heat blisters the broad pods while keeping them distinct rather than stewed. Parsley and a small squeeze of lemon lift their earthy sweetness. ### Ingredients - 1 lb young, tender dragon tongue bean pods - 1½ tbsp olive oil - ⅓ tsp fine sea salt - ¼ tsp freshly ground black pepper - ¼ cup roughly chopped flat-leaf parsley - 1 tsp fresh lemon juice, or to taste ### Instructions 1. Wash and thoroughly dry the beans. Trim the stem ends and remove any strings. Leave smaller pods whole and halve very long ones on a sharp diagonal. 2. Toss with the olive oil, salt, and pepper, then spread in a single layer on a separate sheet pan. 3. Roast at 425°F for 15–20 minutes, turning once, until the pods are tender with browned, slightly blistered edges. 4. Toss with the parsley and lemon juice just before serving. Taste and adjust the salt. ### Notes - The purple markings fade during cooking; judge readiness by tenderness and browned edges rather than color. - Use tender edible pods, not mature fibrous pods intended for shelling. Flat Romano beans are a practical substitute when dragon tongue beans are unavailable. ## Overall Timing / Workflow The vegetables roast while the sauces are prepared, leaving the delicate fish and butter emulsion for the final minutes. ### Instructions 1. 0:00 — Heat the oven to 425°F. Prepare the squash and put it in the oven as soon as it is ready. 2. 0:10 — Trim and dry the beans. Mix the mushroom garum vinaigrette, chop the parsley, and prepare the capers, shallot, garlic, and lemon. 3. 0:20 — Turn the squash and add the tray of beans. Rotate the pans between racks if one is browning faster. 4. 0:30 — Pat the fish dry and heat the skillet. Check the vegetables; remove them when tender and browned, and keep loosely covered. 5. 0:35 — Sear the halibut cheeks in batches if necessary. Dress the warm squash and finish the beans with parsley and lemon. 6. 0:45 — Make the caper-lemon pan sauce, spoon it over the fish, and serve immediately. ### Notes - Allow about 45–55 minutes total, depending on oven preheating and the number of fish batches. ## Plating Keeping the three elements in separate sections preserves their textures and lets the two sauces remain distinct. ### Instructions 1. Divide the halibut cheeks among four warm plates, clustering them on one side. 2. Arrange the delicata crescents beside the fish and mound the roasted beans in the remaining space. 3. Spoon the caper-lemon sauce over and around the cheeks. Keep most of it away from the squash so the mushroom garum vinaigrette remains distinct. 4. Scatter the optional roasted squash seeds over the delicata, if using, and serve at once. ## Leftover Path Separate storage keeps the vegetables from absorbing the fish sauce, and gentle reheating protects the lean halibut from drying out. ### Instructions 1. Refrigerate the fish, squash, and beans in separate airtight containers within 2 hours of cooking. Refrigerate any remaining sauce separately. 2. Eat the fish within 1–2 days and the vegetables within 3–4 days. 3. Reheat squash and beans in a 375°F oven until hot. Warm the fish covered in a low skillet with a splash of water, just until heated through; if checking reheated leftovers by temperature, reach 165°F. 4. Warm the caper-lemon sauce gently with a teaspoon of water, whisking to bring it back together without boiling. 5. Alternatively, flake the chilled fish over a salad with the roasted vegetables and a little leftover mushroom garum vinaigrette. --- From ChezJK (https://www.chezjk.com), Jonathan Katzman's public home-cooking archive: every meal he has photographed, written up as a recipe you can cook.