Halibut Cheek Dip
1 pound of halibut cheeks
1/2 cup green salsa. I used Arriba Fire Roasted Mexican Green Salsa (Medium)
1 package cream cheese
1/2 cup sour cream
1/2 cup grated parmesan
2-3 ounces diced fire roasted green chilis
Sea salt and pepper to taste
Poach the halibut in boiling, salted water until just done, about 3 minutes.
Mix the hot halibut in with the remaining ingredients.
Serve warm or cold with crackers or toasted baguette slices.
*Allowing the dip to 'rest' for at least half an hour mingles the flavors together nicely. You can then reheat before serving if you like.