Halibut cheeks contain more collagen than other parts of the fish, resulting in a uniquely tender texture that many seafood enthusiasts overlook.
You’ll find these medallion-shaped cuts offer a sweet, clean flavor that’s more delicate than scallops yet more substantial than most white fish.
Their versatility makes them perfect for various cooking techniques, from quick sears to slow braises.
The following preparations will transform this underutilized cut into restaurant-quality dishes that highlight their natural buttery character.
Lemon Garlic Butter Seared Halibut Cheeks
Halibut cheeks are a delicate delicacy from the ocean, offering a tender texture similar to scallops. This lemon garlic butter seared recipe highlights their natural sweetness while adding just enough flavor to complement without overwhelming the fish.
Ingredients:
- 1 pound halibut cheeks, cleaned
- 3 tablespoons unsalted butter
- 4 cloves garlic, finely minced
- 1 lemon (juice and zest)
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons fresh parsley, chopped
- ¼ teaspoon red pepper flakes (optional)
Instructions:
Step 1: Pat halibut cheeks dry with paper towels and season with salt and pepper on both sides.
Step 2: Heat olive oil in a large skillet over medium-high heat until shimmering.
Step 3: Place halibut cheeks in the pan in a single layer, being careful not to overcrowd. Sear for 2-3 minutes until golden.
Step 4: Flip cheeks and add butter to the pan. As butter melts, add minced garlic.
Step 5: Tilt the pan slightly and spoon the garlic butter over the cheeks continuously for 1-2 minutes.
Step 6: Add lemon juice and half the zest to the pan, continuing to baste the cheeks for another minute until they’re opaque and cooked through.
Step 7: Remove from heat and transfer to serving plates. Drizzle with the remaining pan sauce.
Step 8: Garnish with fresh parsley, remaining lemon zest, and red pepper flakes if desired.
Nutrition:
- Calories: 285 per serving
- Protein: 32g
- Fat: 16g
- Carbohydrates: 2g
- Sodium: 430mg
- Cholesterol: 85mg
Thai Coconut Curry Halibut Cheeks
Halibut cheeks transform into a heavenly delicacy when simmered in a fragrant Thai coconut curry. This dish balances the delicate sweetness of halibut cheeks with aromatic spices and rich coconut milk, creating a luxurious yet simple meal that’s ready in under 30 minutes.
Ingredients:
- 1 pound halibut cheeks
- 2 tablespoons vegetable oil
- 1 small onion, thinly sliced
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2-3 tablespoons Thai red curry paste
- 1 can (14 oz) coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 red bell pepper, sliced
- 1 cup snow peas
- Juice of 1 lime
- ¼ cup fresh cilantro, chopped
- ¼ cup fresh basil leaves, torn
- Steamed jasmine rice, for serving
Instructions:
Step 1: Pat the halibut cheeks dry with paper towels and season lightly with salt and pepper.
Step 2: Heat vegetable oil in a large skillet over medium-high heat. Add halibut cheeks and sear for 1-2 minutes per side until lightly golden. Remove from pan and set aside.
Step 3: In the same pan, reduce heat to medium and add onion. Sauté for 2-3 minutes until translucent, then add garlic and ginger. Cook for 30 seconds until fragrant.
Step 4: Add Thai red curry paste and stir for 1 minute to release the aromas.
Step 5: Pour in coconut milk, fish sauce, and brown sugar. Stir until well combined and bring to a gentle simmer.
Step 6: Add red bell pepper and snow peas, cooking for 2-3 minutes until vegetables begin to soften.
Step 7: Return halibut cheeks to the pan, spooning the curry sauce over them. Simmer gently for 3-4 minutes until halibut is cooked through and flakes easily.
Step 8: Remove from heat and stir in lime juice, cilantro, and basil leaves.
Step 9: Serve immediately over steamed jasmine rice, garnishing with additional herbs if desired.
Nutrition:
- Calories: 320 per serving
- Protein: 25g
- Fat: 21g
- Carbohydrates: 10g
- Fiber: 2g
- Sodium: 610mg
- Serving size: approximately 4 oz halibut cheeks with curry sauce (rice not included)
Mediterranean Herb-Crusted Halibut Cheeks
Halibut cheeks are a delicacy with their delicate texture and sweet flavor. This Mediterranean herb-crusted version elevates these tender morsels with a crispy coating of fresh herbs, lemon zest, and olive oil — creating a dish that’s both elegant and simple to prepare.
Ingredients:
- 1 pound halibut cheeks, rinsed and patted dry
- 2 tablespoons extra virgin olive oil, plus extra for drizzling
- 3 cloves garlic, minced
- 1 lemon, zested and juiced
- 2 tablespoons fresh oregano, finely chopped
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh rosemary, finely chopped
- ½ cup panko breadcrumbs
- ¼ cup grated Parmesan cheese
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- Cherry tomatoes and olives for garnish (optional)
Instructions:
Step 1: Preheat your oven to 400°F (200°C) and lightly oil a baking dish.
Step 2: In a shallow bowl, mix the panko breadcrumbs, Parmesan cheese, all the chopped herbs, lemon zest, salt, and pepper.
Step 3: In another bowl, combine the olive oil, minced garlic, and 1 tablespoon of lemon juice.
Step 4: Dip each halibut cheek into the olive oil mixture, then press into the herb breadcrumb mixture, coating all sides.
Step 5: Arrange the coated halibut cheeks in the prepared baking dish, leaving space between each piece.
Step 6: Drizzle with a little extra olive oil and bake for 10-12 minutes until the crust is golden and the fish flakes easily with a fork.
Step 7: If desired, garnish with cherry tomatoes and olives, and serve immediately with lemon wedges.
Nutrition:
- Calories: 245 per serving
- Protein: 28g
- Fat: 12g
- Carbohydrates: 8g
- Fiber: 1g
- Sodium: 380mg
- Cholesterol: 68mg
Honey Soy Glazed Halibut Cheeks With Ginger
Halibut cheeks are one of the ocean’s treasures – tender, succulent medallions that absorb flavors beautifully. This Asian-inspired honey soy glaze with fresh ginger creates a perfect balance of sweet, savory, and tangy notes that complement the delicate texture of halibut cheeks.
Ingredients:
- 1 pound halibut cheeks, cleaned
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons honey
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 2 tablespoons vegetable oil
- 2 green onions, sliced diagonally
- 1 teaspoon sesame seeds
- Red pepper flakes (optional)
- Salt and pepper to taste
Instructions:
Step 1: Pat the halibut cheeks dry with paper towels. Season lightly with salt and pepper.
Step 2: In a small bowl, whisk together soy sauce, honey, grated ginger, minced garlic, and rice vinegar to create the glaze.
Step 3: Heat vegetable oil in a large skillet over medium-high heat until shimmering.
Step 4: Carefully place the halibut cheeks in the hot pan, leaving space between each piece. Sear for 2-3 minutes until golden brown.
Step 5: Flip the cheeks and cook for another 2 minutes until almost cooked through.
Step 6: Reduce heat to medium-low and pour the honey-soy mixture into the pan. Simmer for 1-2 minutes until the sauce thickens slightly and the cheeks are fully cooked.
Step 7: Remove from heat and drizzle with sesame oil. Garnish with sliced green onions and sesame seeds.
Step 8: Serve immediately over steamed rice or with your favorite vegetables.
Nutrition:
- Calories: 245 per serving
- Protein: 28g
- Fat: 12g
- Carbohydrates: 8g
- Sodium: 560mg
- Sugar: 6g
Pan-Seared Halibut Cheeks With Citrus Salsa
Halibut cheeks are a prized delicacy, known for their sweet flavor and tender texture. This recipe pairs the succulent cheeks with a bright citrus salsa that enhances their natural flavor while adding a revitalizing contrast. The quick pan-searing method preserves the moisture of the cheeks while creating a delicious golden crust.
Ingredients:
- 1 pound halibut cheeks
- 2 tablespoons olive oil
- Salt and freshly ground pepper to taste
- 1 orange, segmented and diced
- 1 grapefruit, segmented and diced
- 1 lime, juiced and zested
- 1 small red onion, finely diced
- 1 jalapeño pepper, seeded and minced
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon honey
- 2 tablespoons olive oil for the salsa
Instructions:
Step 1: Pat the halibut cheeks dry with paper towels and season generously with salt and pepper.
Step 2: Prepare the citrus salsa by combining the orange and grapefruit segments, lime juice and zest, red onion, jalapeño, cilantro, honey, and 2 tablespoons of olive oil in a bowl. Season with salt to taste and set aside.
Step 3: Heat 2 tablespoons of olive oil in a large non-stick skillet over medium-high heat until shimmering.
Step 4: Place the halibut cheeks in the hot pan, being careful not to overcrowd. Cook for 2-3 minutes on each side until golden brown and just cooked through.
Step 5: Remove the halibut cheeks from the pan and let rest for 1 minute.
Step 6: Serve the halibut cheeks immediately, topped with the citrus salsa.
Nutrition:
- Calories: 285 per serving
- Protein: 32g
- Fat: 14g
- Carbohydrates: 8g
- Fiber: 1g
- Sugar: 6g
- Sodium: 125mg
Crispy Panko-Crusted Halibut Cheeks
Halibut cheeks are a prized delicacy with their sweet, delicate flavor and tender texture. This panko-crusted recipe transforms these succulent morsels into a crispy, golden dish that’s impressive enough for special occasions yet simple enough for a weeknight dinner.
Ingredients:
- 1 pound halibut cheeks, cleaned
- 1 cup panko breadcrumbs
- 2 tablespoons finely chopped fresh parsley
- 1 teaspoon lemon zest
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
- Salt and pepper to taste
- 2 large eggs, beaten
- 1/2 cup all-purpose flour
- 3 tablespoons olive oil
- Lemon wedges for serving
Instructions:
Step 1: Pat the halibut cheeks dry with paper towels and season lightly with salt and pepper.
Step 2: Set up a breading station with three shallow dishes. Place flour in the first dish, beaten eggs in the second, and combine panko, parsley, lemon zest, garlic powder, paprika, salt, and pepper in the third.
Step 3: Dredge each halibut cheek in flour, shaking off excess, then dip in beaten egg, and finally coat thoroughly in the panko mixture, pressing gently to adhere.
Step 4: Heat olive oil in a large non-stick skillet over medium-high heat until shimmering.
Step 5: Cook the breaded halibut cheeks for 2-3 minutes per side until golden brown and crispy. Work in batches if necessary to avoid overcrowding.
Step 6: Transfer to a paper towel-lined plate to drain any excess oil.
Step 7: Serve immediately with lemon wedges and your favorite side dishes like roasted vegetables or a light salad.
Nutrition:
- Calories: 320 per serving
- Protein: 28g
- Fat: 15g
- Carbohydrates: 18g
- Fiber: 1g
- Sodium: 280mg
- Serving size: 4 oz (about 3-4 cheeks)
Moroccan Spiced Halibut Cheeks With Preserved Lemon
Moroccan cuisine is known for its bold flavors and aromatic spices. This dish combines tender halibut cheeks with warm Moroccan spices and tangy preserved lemon for a delightful seafood experience that’s both elegant and satisfying.
Ingredients:
- 1 pound halibut cheeks
- 2 tablespoons olive oil
- 2 tablespoons preserved lemon, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- ½ teaspoon ground turmeric
- ¼ teaspoon ground cinnamon
- ¼ teaspoon cayenne pepper (adjust to taste)
- ½ cup chicken broth
- ¼ cup fresh cilantro, chopped
- ¼ cup fresh parsley, chopped
- 2 tablespoons fresh mint, chopped
- 1 lemon, cut into wedges for serving
- Salt and black pepper to taste
Instructions:
Step 1: Pat dry the halibut cheeks with paper towels and season lightly with salt and pepper.
Step 2: In a small bowl, mix together the cumin, coriander, paprika, turmeric, cinnamon, and cayenne pepper to create your Moroccan spice blend.
Step 3: Heat olive oil in a large skillet over medium-high heat. Add the halibut cheeks and sear for about 2 minutes on each side until golden. Remove from the pan and set aside.
Step 4: In the same pan, lower the heat to medium and add the garlic. Sauté for 30 seconds until fragrant, being careful not to burn it.
Step 5: Add the Moroccan spice blend to the pan and stir for 30 seconds to toast the spices.
Step 6: Pour in the chicken broth and add the preserved lemon. Bring to a simmer, scraping up any browned bits from the bottom of the pan.
Step 7: Return the halibut cheeks to the pan, spooning some of the sauce over them. Cover and simmer gently for 3-4 minutes, or until the fish is opaque and flakes easily.
Step 8: Sprinkle with fresh cilantro, parsley, and mint before serving with lemon wedges on the side.
Nutrition:
- Calories: 220 per serving
- Protein: 28g
- Fat: 11g
- Carbohydrates: 5g
- Fiber: 2g
- Sodium: 320mg
- Cholesterol: 65mg
Blackened Cajun Halibut Cheeks With Remoulade
Halibut cheeks are a delicacy that perfectly absorb the bold, spicy flavors of Cajun seasoning. This blackened preparation creates a wonderful crust on the outside while keeping the interior tender and moist.
Paired with a creamy remoulade sauce, this dish brings a taste of New Orleans to your dinner table without compromising dietary restrictions.
Ingredients:
- 1 pound halibut cheeks
- 2 tablespoons olive oil
- 3 tablespoons Cajun seasoning
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
For the remoulade:
- 3/4 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon capers, minced
- 1 tablespoon pickle relish
- 1 tablespoon fresh lemon juice
- 1 tablespoon paprika
- 1 teaspoon hot sauce (halal-certified)
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped
- 1 green onion, finely chopped
Instructions:
Step 1: Pat the halibut cheeks dry with paper towels. This guarantees proper blackening.
Step 2: In a small bowl, mix Cajun seasoning, paprika, garlic powder, onion powder, cayenne pepper, dried thyme, dried oregano, salt, and pepper.
Step 3: Coat the halibut cheeks generously with the spice mixture, pressing gently to adhere.
Step 4: Heat olive oil in a cast-iron skillet over medium-high heat until nearly smoking.
Step 5: Carefully place the seasoned halibut cheeks in the hot skillet and cook for 2-3 minutes on each side until blackened and cooked through. The internal temperature should reach 145°F (63°C).
Step 6: While the fish cooks, prepare the remoulade by combining all sauce ingredients in a bowl and mixing well.
Step 7: Remove the halibut cheeks from the skillet and let rest for 1-2 minutes.
Step 8: Serve the blackened halibut cheeks hot with a generous dollop of remoulade sauce on the side or drizzled on top.
Nutrition:
- Calories: 310 per serving
- Protein: 28g
- Fat: 18g
- Carbohydrates: 5g
- Sodium: 680mg
- Cholesterol: 70mg
- Fiber: 1g
- Sugar: 1g
Miso-Maple Glazed Halibut Cheeks
Halibut cheeks are a prized delicacy with a tender, sweet flavor profile that pairs beautifully with umami-rich miso and the natural sweetness of maple syrup.
This quick-cooking dish creates a caramelized glaze that enhances the buttery texture of the halibut cheeks without overpowering their delicate taste.
Ingredients:
- 1 pound halibut cheeks, cleaned
- 3 tablespoons white miso paste
- 2 tablespoons pure maple syrup
- 1 tablespoon soy sauce
- 2 teaspoons fresh ginger, grated
- 2 cloves garlic, minced
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon olive oil for cooking
- 2 green onions, thinly sliced for garnish
- 1 teaspoon sesame seeds, toasted
- Fresh lime wedges for serving
Instructions:
Step 1: Pat the halibut cheeks dry with paper towels and set aside at room temperature for 15 minutes.
Step 2: In a bowl, whisk together the miso paste, maple syrup, soy sauce, grated ginger, minced garlic, sesame oil, and rice vinegar until smooth.
Step 3: Place halibut cheeks in the miso-maple mixture, gently coating all sides. Cover and refrigerate for 15-30 minutes (no longer, as the fish may become too salty).
Step 4: Heat olive oil in a non-stick skillet over medium-high heat until shimmering.
Step 5: Remove halibut cheeks from marinade, reserving the marinade. Shake off excess marinade and place cheeks in the hot pan, being careful not to overcrowd.
Step 6: Sear for 2-3 minutes on each side until golden brown and the fish is just opaque throughout.
Step 7: Remove the cheeks to a plate and reduce heat to medium. Pour the reserved marinade into the pan and simmer for 1-2 minutes until thickened.
Step 8: Return the halibut cheeks to the pan, quickly coating them in the glaze.
Step 9: Serve immediately, garnished with sliced green onions, toasted sesame seeds, and lime wedges.
Nutrition:
- Calories: 240 per serving
- Protein: 28g
- Fat: 11g
- Carbohydrates: 9g
- Sodium: 620mg
- Fiber: 1g
- Sugar: 6g
Final Thoughts
With these nine techniques in your culinary arsenal, you’ve revealed halibut cheeks’ full potential.
Like edible pearls from the ocean’s depths, these tender morsels transform under your skilled hands—whether bathed in aromatic curry, kissed by flame, or dressed in delicate herbs.
You’ll find their buttery texture responds beautifully to bold spices or subtle acidic notes.
Don’t let their diminutive size fool you; they’re the crown jewels of seafood cookery.
