Wild Pacific halibut cheek sliders with salted lemon & nori preserves

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

  Whisk marinade ingredients in small bowl.

WILD PACIFIC HALIBUT

• 1 ½ lb – Wild Pacific Halibut cheeks (about 8 cheeks)

• 1 cup – panko

1. Let wild Pacific halibut cheeks sit in marinade for not more then 15 minutes or they will cook without you.

2. Coat cheeks with panko and spray lightly with olive oil.

3. Air fry at 390° for 8 to 10 minutes – flip after 4 minutes – until golden OR sauté with 1 Tbsp olive oil + 1 tsp butter for 2 to 4 minutes 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 – shallot, minced

• pinch of salt to taste

  Whisk all ingredients to combine.