10 Delicious Ways to Cook Halibut Cheeks

Halibut cheeks are honestly one of the best kept secrets in seafood. If you’ve never tried them, you’re missing out on the most tender, sweet, buttery part of the fish.

They’re way easier to cook than a full fillet and they don’t dry out as quickly. I cook these at least twice a month now and every single time, they turn out amazing.

1. Pan Seared Halibut Cheeks with Lemon Butter

Ingredients:

• 1 lb halibut cheeks
• 2 tablespoons butter
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• Juice of 1 lemon
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

Step 1: Pat the halibut cheeks completely dry with paper towels. This is super important because any moisture will prevent that golden crust from forming.

Season both sides generously with salt and pepper. Don’t be shy here. The seasoning needs to be bold enough to stand up to the buttery sauce.

Step 2: Heat the olive oil in a large skillet over medium high heat until it shimmers. You want the pan hot enough that the fish sizzles immediately when it hits the surface.

Place the halibut cheeks in the pan without crowding them. Give each piece its own space or they’ll steam instead of sear. This is where the magic happens.

Step 3: Let them cook without moving them for about 3 to 4 minutes. I know it’s tempting to peek, but trust me, leave them alone.

You’ll know they’re ready to flip when the edges turn opaque and golden brown. Flip them gently and cook for another 2 to 3 minutes on the other side.

Step 4: Lower the heat to medium and add the butter and garlic to the pan. As the butter melts, tilt the pan and spoon it over the fish repeatedly.

This is my favorite part. The garlic gets fragrant, the butter browns slightly, and everything smells amazing. Add the lemon juice, give it a quick swirl, and remove from heat.

Garnish with fresh parsley and serve immediately.

2. Grilled Halibut Cheeks with Herb Marinade

Ingredients:

• 1 lb halibut cheeks
• 3 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 2 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• Salt and pepper to taste

Instructions:

Step 1: Whisk together the olive oil, lemon juice, garlic, rosemary, thyme, salt, and pepper in a shallow dish. Taste it. It should be bright and herby.

Add the halibut cheeks and turn them to coat evenly. Let them marinate for at least 20 minutes, but no more than an hour or the acid will start to cook the fish.

Step 2: Preheat your grill to medium high heat and oil the grates well. This prevents sticking and makes cleanup so much easier.

Remove the halibut cheeks from the marinade and shake off any excess. You want the herbs to cling to the fish, but not so much that they burn on the grill.

Step 3: Place the cheeks on the grill and close the lid. Cook for about 3 to 4 minutes without moving them. You’ll see those beautiful grill marks forming.

Flip them carefully using a thin spatula. If they stick, they’re not ready yet. Give them another minute.

Step 4: Grill the second side for another 2 to 3 minutes until the fish is opaque and flakes easily. The internal temperature should hit 145°F if you want to be precise.

Remove from the grill and let them rest for just a minute. Serve with extra lemon wedges and a drizzle of good olive oil.

3. Beer Battered Halibut Cheeks

Ingredients:

• 1 lb halibut cheeks
• 1 cup all purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup cold beer
• Vegetable oil for frying

Instructions:

Step 1: Heat about 2 inches of vegetable oil in a deep pot or fryer to 375°F. Use a thermometer because temperature really matters here.

While the oil heats, whisk together the flour, baking powder, salt, and pepper in a medium bowl. Make a well in the center.

Step 2: Pour the cold beer into the well and whisk until you have a smooth batter. It should be thick enough to coat the back of a spoon but still pourable.

Too thick? Add a splash more beer. Too thin? Whisk in a bit more flour. You’ll get the hang of it after the first batch.

Step 3: Pat the halibut cheeks dry and dip each one into the batter, letting the excess drip off. Lower them gently into the hot oil, working in batches so you don’t overcrowd the pot.

Fry for about 3 to 4 minutes, turning once, until they’re deep golden brown and crispy. The batter should be crunchy and the fish tender inside.

Step 4: Remove the cheeks with a slotted spoon and drain them on a paper towel lined plate. Season with a little extra salt while they’re still hot.

Serve immediately with tartar sauce, malt vinegar, or a squeeze of lemon. These are best eaten right away while they’re still crackling.

4. Garlic Parmesan Baked Halibut Cheeks

Ingredients:

• 1 lb halibut cheeks
• 1/2 cup grated Parmesan cheese
• 1/4 cup panko breadcrumbs
• 3 cloves garlic, minced
• 2 tablespoons melted butter
• 1 tablespoon fresh parsley, chopped
• Salt and pepper to taste

Instructions:

Step 1: Preheat your oven to 400°F and lightly grease a baking dish. I use butter or olive oil spray.

Pat the halibut cheeks dry and arrange them in a single layer in the dish. Season lightly with salt and pepper.

Step 2: In a small bowl, combine the Parmesan, panko, garlic, melted butter, and parsley. Mix it together until it looks like wet sand.

The butter helps everything stick together and turns golden in the oven. If it seems too dry, add a tiny bit more butter.

Step 3: Spoon the mixture evenly over each halibut cheek, pressing down gently so it adheres. You want a nice thick layer on top.

Don’t worry if some falls off into the dish. It’ll crisp up and you can sprinkle it over the fish at the end.

Step 4: Bake for 12 to 15 minutes until the topping is golden brown and the fish flakes easily with a fork. The cheese should be bubbling slightly.

Let the dish rest for a couple of minutes before serving. The topping firms up a bit and makes it easier to plate without everything sliding off.

5. Halibut Cheeks in White Wine Cream Sauce

Ingredients:

• 1 lb halibut cheeks
• 2 tablespoons butter
• 1 shallot, minced
• 2 cloves garlic, minced
• 1/2 cup dry white wine
• 3/4 cup heavy cream
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

Step 1: Season the halibut cheeks with salt and pepper. Heat 1 tablespoon of butter in a large skillet over medium high heat.

Add the cheeks and sear them for about 2 to 3 minutes per side until just cooked through. Remove them from the pan and set aside on a plate.

Step 2: Lower the heat to medium and add the remaining butter to the same pan. Toss in the shallot and garlic, stirring frequently.

Cook for about 2 minutes until fragrant and softened. You want them golden, not brown. If they start to burn, pull the pan off the heat for a second.

Step 3: Pour in the white wine and scrape up any browned bits from the bottom of the pan. Those bits are pure flavor.

Let the wine simmer for about 3 minutes until it reduces by half. You’ll see it thicken slightly and smell more concentrated.

Step 4: Stir in the heavy cream and bring the sauce to a gentle simmer. Let it cook for another 2 to 3 minutes until it coats the back of a spoon.

Return the halibut cheeks to the pan and spoon the sauce over them. Warm them through for just a minute or two, then garnish with parsley and serve.

6. Halibut Cheek Tacos with Lime Slaw

Ingredients:

• 1 lb halibut cheeks
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 8 small corn tortillas
• 2 cups shredded cabbage
• Juice of 1 lime
• 1/4 cup sour cream or Greek yogurt

Instructions:

Step 1: Toss the halibut cheeks with olive oil, cumin, chili powder, salt, and pepper in a bowl. Make sure every piece is well coated.

Let them sit for 10 minutes while you prep the slaw. This gives the spices time to really cling to the fish.

Step 2: In a separate bowl, mix the shredded cabbage with lime juice and a pinch of salt. Toss it well and taste it.

Add more lime if you want it tangier. The acidity balances the richness of the fish perfectly.

Step 3: Heat a skillet over medium high heat and add the seasoned halibut cheeks. Cook for about 3 minutes per side until they’re golden and cooked through.

Break them into smaller chunks with your spatula as they cook. Taco sized pieces are way easier to eat.

Step 4: Warm the tortillas in a dry skillet or directly over a gas flame for a few seconds on each side. This step makes such a difference.

Assemble the tacos by placing fish on each tortilla, topping with lime slaw, and drizzling with sour cream. Serve with extra lime wedges on the side.

7. Asian Glazed Halibut Cheeks

Ingredients:

• 1 lb halibut cheeks
• 3 tablespoons soy sauce
• 2 tablespoons honey
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• Sesame seeds and green onions for garnish

Instructions:

Step 1: Whisk together the soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger in a small bowl. Taste it and adjust if needed.

You want a balance of salty, sweet, and tangy. If it’s too salty, add a bit more honey.

Step 2: Heat a large skillet over medium high heat with a drizzle of oil. Add the halibut cheeks and sear them for about 2 minutes per side.

They don’t need to be fully cooked yet. Just get a little color on them.

Step 3: Pour the glaze into the pan and lower the heat to medium. Let it simmer and bubble around the fish for about 3 to 4 minutes.

Spoon the glaze over the cheeks constantly. It’ll thicken and coat the fish beautifully. Watch it closely so it doesn’t burn.

Step 4: Once the glaze is thick and glossy and the fish is cooked through, remove from heat. The sauce should cling to each piece.

Garnish with sesame seeds and sliced green onions. Serve over rice or with steamed vegetables.

8. Halibut Cheek Ceviche

Ingredients:

• 1 lb halibut cheeks, diced into small cubes
• Juice of 4 limes
• Juice of 1 lemon
• 1/2 red onion, finely diced
• 1 jalapeño, seeded and minced
• 1/4 cup fresh cilantro, chopped
• Salt and pepper to taste

Instructions:

Step 1: Make sure your halibut cheeks are super fresh. This is a raw dish, so quality matters.

Dice them into small, uniform cubes and place them in a glass or ceramic bowl. Don’t use metal because it can react with the citrus.

Step 2: Pour the lime and lemon juice over the fish until it’s completely submerged. The acid will “cook” the fish over time.

Cover the bowl and refrigerate for at least 30 minutes, but I usually go for 45 minutes to an hour. Stir it once halfway through.

Step 3: After the fish turns opaque and firm, drain off most of the citrus juice. Leave just a little bit for moisture.

Add the red onion, jalapeño, cilantro, salt, and pepper. Toss everything gently to combine.

Step 4: Taste and adjust the seasoning. You might want more lime, more salt, or more heat depending on your preference.

Serve immediately with tortilla chips, tostadas, or on its own. This is so refreshing and perfect for warm weather.

9. Halibut Cheeks with Capers and Brown Butter

Ingredients:

• 1 lb halibut cheeks
• 3 tablespoons butter
• 2 tablespoons capers, drained
• Juice of 1 lemon
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

Step 1: Season the halibut cheeks with salt and pepper. Heat 1 tablespoon of butter in a skillet over medium high heat.

Add the cheeks and cook for about 3 minutes per side until golden and just cooked through. Remove them to a plate and tent with foil to keep warm.

Step 2: Lower the heat to medium and add the remaining butter to the pan. Let it melt and start to foam.

Watch it closely. The butter will go from golden to brown in seconds. You want it nutty and fragrant, not burned.

Step 3: Once the butter turns a light amber color, toss in the capers. They’ll sizzle and pop a bit, which is totally normal.

Swirl the pan and let the capers fry for about 30 seconds. The browned butter and briny capers are such a perfect combo.

Step 4: Add the lemon juice and swirl everything together. The sauce will bubble up and smell incredible.

Pour the brown butter sauce over the halibut cheeks, garnish with parsley, and serve right away. This is elegant enough for company but easy enough for a weeknight.

10. Halibut Cheek Chowder

Ingredients:

• 1 lb halibut cheeks, cut into chunks
• 4 slices bacon, chopped
• 1 onion, diced
• 2 stalks celery, diced
• 3 medium potatoes, peeled and diced
• 3 cups fish or chicken broth
• 1 cup heavy cream
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

Step 1: Cook the bacon in a large pot over medium heat until crispy. Remove it with a slotted spoon and set aside, leaving the fat in the pot.

Add the onion and celery to the bacon fat and cook for about 5 minutes until softened. Stir occasionally so nothing sticks to the bottom.

Step 2: Add the diced potatoes and broth to the pot. Bring everything to a boil, then reduce the heat and simmer for about 15 minutes.

The potatoes should be tender when you poke them with a fork. If they’re still firm, give them a few more minutes.

Step 3: Stir in the heavy cream and bring the chowder back to a gentle simmer. Add the halibut cheek chunks and cook for about 5 to 6 minutes.

The fish cooks quickly, so don’t walk away. You want the cheeks tender and flaky, not rubbery from overcooking.

Step 4: Season with salt and pepper to taste. Remember the bacon is salty, so go easy at first.

Ladle the chowder into bowls and top with the crispy bacon and fresh parsley. Serve with crusty bread for dipping.

Final Thoughts

Halibut cheeks are seriously underrated and I hope these recipes inspire you to give them a try. They’re tender, flavorful, and cook up so fast. Let me know which recipe you try first or if you have your own favorite way to make them. Happy cooking!