Pan Seared Halibut Cheeks
Pan Seared Halibut Cheeks
Sarena
Rated 3.4 stars by 74 users
Category
Entree
Servings
4
Prep Time
15 minutes
Cook Time
20 minutes
Calories
135
This recipe for Seared Halibut Cheeks is a simple, delicious preparation that really highlights the lusciousness of these succulent morsels of fish. It’s the perfect combination of buttery white fish served with a velvety vibrant lemony tomato sauce.
Halibut cheeks are such a delightful delicacy. These beautiful, large medallions of tender white fish have a similar buttery sweet flavor and texture to scallops. Not only are they delicious, but they are also good for you! Halibut cheeks are an excellent source of heart-healthy omega-3 fatty acids and are loaded with magnesium which helps in the production of energy along with aiding in the formation of strong bones and teeth.
Seared to perfection this recipe for halibut cheeks couldn’t be easier or more delicious. You may be wondering how to cook these succulent morsels of goodness. The preparation for halibut cheeks is just like how you would cook scallops. Simply lay the cheeks out and dry them individually with a paper towel. Then you season them however you like. At this point you can either pan sear, grill or bake them. Easy, right?! You just want to make sure you don’t overcook them. There is a sweet spot for when they will become slightly firm, cooked to perfection. When fully cooked, the halibut cheeks will go from translucent to opaque. We hope you enjoy these as much as we do!
Ingredients
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1 lb Sizzlefish Halibut Cheeks
4 TBSP Olive Oil, divided (more may be needed for sautéing)
2 Medium Shallots, about ½ cup finely diced
2 Garlic Cloves, thinly sliced
½ tsp Herbs de Provence
The juice of one lemon, about ½ cup
1 cup White Wine, we used Chardonnay
1 Pint Cherry Tomatoes
Salt, to taste
Pepper, to taste
Zest of one lemon
Directions
Lay the halibut cheeks out in a single layer and pat dry with a dry paper towel. Season them with salt and pepper to taste.
In a large sauté pan, heat 2 tablespoons olive oil on medium heat.
Add a few halibut cheeks at a time (working in batches to not overcrowd the pan) to the heated oil and cook until they are browned on one side, then flip and continue to cook on the second side until browned. This will take between 3 – 4 minutes per side.
While the halibut cheeks cook, heat 1 tablespoon olive oil on medium heat in a small saucepan. Add the finely diced shallots and sliced garlic to the pan. Cook for 2 minutes or until the shallots and garlic begin to soften.
Next, add the herbs de Provence to the shallot mixture and cook for about 1 minute stirring. Add the lemon juice and wine to the shallot mixture and cook until the sauce reduces to about half.
Once reduced, add the sliced cherry tomatoes and cook just until they soften.
Season with salt and pepper to taste.
Remove the sauce from the heat and serve with the halibut cheeks.
Garnish with fresh lemon zest.
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