Pan-Seared Halibut Cheeks
Lemony Quinoa with Garbanzos
Pan-Seared Halibut CheeksWhen 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
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