We bought some halibut cheeks recently seasoned, oiled, and cooked them slowly in a 275 degree oven for about 20 minutes, with occasional basting, as recommended by company who sold them. They turned out tough, stringy, and chewy, not at all like other cheeks of other fish which are typically real delicacy. Does anyone know of alternative ways to cook halibut cheeks that are better? What am I doing wrong? Thanks.