Halibut Cheeks: What They Are & How to Cook Them
A Separate Cut from Halibut Fillets
Halibut cheeks are pieces of meat taken from the cheek area of the head. They have a mild flavor and a texture often compared to scallops. Their size and thickness vary, so a fillet recipe's timing may not suit them.
The halibut cheeks sold here are frozen and ship with dry ice. Available shipping services appear at checkout. Check the product listing for the package details before planning portions.
Before Cooking Frozen Cheeks
Follow the package thawing instructions, including directions for opening any packaging. Keep the fish refrigerated during thawing and preparation. Read the fish thawing guide and use clean utensils to keep raw fish separate from ready-to-eat food.
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Simple Lemon-Butter Halibut Cheeks
This home preparation uses 1 lb of cheeks for approximately three to four servings with side dishes. The quantity describes the recipe, not the retail package.
Ingredients
- 1 lb halibut cheeks, thawed according to the package
- 1 tbsp neutral cooking oil
- 1 tbsp butter
- 1 small garlic clove, finely chopped
- 1 tbsp lemon juice, plus wedges to serve
- 1 tbsp chopped parsley
- Salt and pepper to taste
Method
- Pat the cheeks dry and season lightly. Group similarly thick pieces together.
- Heat the oil in a skillet over medium-high heat. Add the cheeks in a single layer without crowding; work in batches if needed.
- Turn when the underside has browned. Reduce the heat if the outside colors too quickly.
- Add butter and garlic toward the end, stirring the garlic so it does not burn. Continue cooking until the thickest part of each piece reaches 145°F. Check from the side with a food thermometer; timing varies by thickness.
- Transfer to a clean plate and finish with lemon juice and parsley. Serve promptly.
The FDA seafood handling guide recommends cooking most seafood to 145°F. Browning on the outside is not a measurement of the center temperature.
Other Ways to Serve Cheeks
Serve with rice, roasted vegetables or mashed potatoes. For soup, add the cheeks near the end and check doneness rather than relying on a fixed number of minutes. A grill basket helps contain smaller pieces on the grill.
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Cheeks can be used in a fish soup, with timing adjusted to their size. Serve with rice, roasted potatoes, or a green salad.
Cheeks or Fillets?
Choose cheeks when you want individual small pieces. Choose fresh fillet portions or frozen fillets for a fillet-based recipe. Use the halibut buying guide to compare all five formats.
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Shop Halibut · Halibut buying guide · Compare halibut costs · Halibut cheeks guide · Halibut cuts and cooking video
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