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Cut large cheeks into quarters if necessary. Timely prepare fettuccine. Combine flour, salt, and cracked pepper in a large zip-top
heavy-duty plastic bag. Add halibut cheeks to bag, seal, then shake to coat. Heat oil and margarine in a large nonstick skillet over high heat. Add coated halibut cheeks and cook 2 minutes on each side or until
lightly browned and done. Remove halibut cheeks from pan and keep warm. Reduce heat to medium, then add white wine, lemon rind, lemon juice, and garlic. Cook 3 minutes, stirring occasionally. Remove from heat and
combine with pasta in large bowl, tossing gently to coat. Add halibut cheeks and stir gently. Serve on large plates and sprinkle with with parmesan cheese. Garnish with parsley and serve with sliced garlic bread.
Serves 4.
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