So...cod cheeks are exactly that...firm fish from the cheeks of cod fish. They have a similar texture to scallops (in other words, firmer than the rest of the cod which is flaky and bony). So you can cook them in the same way you would do shrimp or scallops. I chose to quickly sautee them in white wine and lemon juice. Pretty good actually. My Honey (sometimes fish finicky) actually said he'd eat them again. So there you go!
I served them with some interesting greens I found at the market (I still don't know what they're called, but they taste like baby radishes). So dinner was quite lovely...AND South Beach Dietfriendly, too.
Related links: Food and Drink easy cooking South Beach Diet vegetables fish