Pan-Seared Halibut Cheeks, Lemony Quinoa with Garbanzos

Pan-Seared Halibut Cheeks
Lemony Quinoa with Garbanzos

When it comes to a special ingredient like halibut cheeks, it’s best to keep the recipe simple and let the product shine.

Halibut cheeks are a prized cut of the fish, often considered the most tender and flavorful part. They come from the small, rounded muscle beneath each eye of the halibut—an area the fish uses to move its jaw. Because halibut are large, flat-bodied fish, their cheeks are more substantial than most, yielding thick, scallop-like medallions that are especially sought after by chefs and seafood lovers.

The texture of halibut cheeks is one of their most appealing qualities. They’re firm yet tender, with a natural flake that’s finer and more delicate than the fillet. They have a slightly sweet, mild flavor—clean and refined, but with more succulence than the rest of the fish. Some compare them to scallops for their texture and sweetness, but halibut cheeks have a character all their own.

Cooking halibut cheeks is simple, and best when techniques highlight their delicacy. A quick pan-sear in butter and olive oil with a splash of lemon is all they need. Halibut cheeks are a treat that rewards minimalism and careful preparation.

Pan-Seared Halibut Cheeks Recipe

Lemony Quinoa with Garbanzos

• 3/4 c. quinoa
• 1 can garbanzo beans, rinsed and drained
• 3 T. olive oil
• 3 T. lemon juice
• 1 T. soy sauce
• 1/2 t. gochugaru
• lemon zest
• parsley, chopped

Cook quinoa according to package. Meanwhile make dressing by mixing olive oil, lemon juice, soy sauce, gochugaru, and lemon zest in a small bowl.

Let quinoa cool somewhat. Add garbanzos. Mix in almost all of the dressing, reserving some to spoon on top of the cooked fish.

Fold in plenty chopped parsley.

Halibut Cheeks

• halibut cheeks
• sea salt and fresh ground pepper
• flour
• olive oil
• butter

Rinse fish and pat dry with paper towels. Season with salt and pepper. Dust with flour. Sauté in half olive oil/ half butter over medium heat for about 3 minutes per side.

To Serve

Spoon quinoa mixture onto plates. Arrange halibut cheeks on top of the quinoa. Spoon remaining dressing over the fish. Garnish with lemon and more parsley.

Note

Regarding the garnish, it is worth noting that Dendrobium orchids are beautiful, edible, and non-toxic. They have a mild, slightly sweet flavor that is mostly neutral. However, while a single orchid brings a colorful pop to the presentation, it is used more for its visual appeal than for taste and is not meant to be eaten.

More Halibut

Halibut, Farro, Creamy Colorful Vegetable Salad

Halibut Cantonese-Style

Alaskan Halibut, Japanese Flavors

Halibut Sinigang (Filipino Tamarind Soup)