Halibut Cheeks are one of those delicacies that are simple wonderful: delicate in flavor and texture, they are sweeter and more tender than the halibut fillets.
They need very little cooking time so beware; you wouldn’t want to ruin the creamy soft texture by overcooking them. We found halibut cheeks at the Farmer’s Market and just had to snatch them up. I sautéed them and then cooked them the rest of the way in a soy broth. With the added flavors of fresh cilantro, green spring onions, and ginger giving the dish a freshness and spice, which added depth to the broth and a freshness to the dish.
Serves 2-3 people
6 halibut cheeks
2 green onions thinly sliced
½ bunch cilantro cleaned and
1 tablespoon soy sauce
½ cup chicken stock
2 tablespoons Thinly sliced ginger
1 tsp sesame oil
Heat sesame oil in a large sauté pan. Salt and pepper the halibut cheeks and place them in the sauté pan over high heat. Flip when they have a nice sear. Add the broth, soy sauce and ginger and let reduce down. When halibut cheeks are cooked, around 5 minutes or less, place them in a shallow bowl, spoon out broth in the dish and garnish with cilantro and sliced green onions. Serve and ENJOY!