Halibut Cheeks

Store fresh halibut cheeks wrapped tightly in plastic wrap or in an airtight container. If frozen, thaw in the refrigerator before cooking.

Halibut cheeks cook very quickly due to their tenderness. Be careful not to overcook them, as they can become dry.

They are excellent pan-seared, broiled, baked, or even gently poached.

Their mild flavor pairs well with a variety of sauces, from lemon-butter to Asian-inspired glazes.

Lemon

Butter

Garlic

White wine

Dill

Asparagus

Potatoes

Risotto

Overcooking: This is the most common mistake, leading to a tough and dry texture.

High heat searing for too long: While searing is great, a minute or two per side is often enough.