How to Cook Fresh Halibut Cheeks

It’s fresh fish season on the sunny California coast. That means it’s time for one of America’s favorite fish – fresh halibut. The Pacific native is a firm-fleshed white fish that is prized for the sweetness and tenderness of its meat. Fresh halibut is among the most versatile of fish choices. It lends itself equally well to broiling, baking, grilling, sautéing, pan-frying and deep-frying – and even works well in sashimi and sushi dishes. If you’re not lucky enough to live near a California fish market, you can still enjoy fresh halibut – as well as diver scallops and a variety of other fresh fish and shellfish – when you order seafood online through one of the many fresh fish markets that offer seafood delivery nationwide.

Halibut is available in many forms, including steaks and fillets, but a particular favorite is halibut cheeks. They are, exactly as the name suggests, the cheeks of the halibut, located on the fishes’ face, above the mouth. The meat is melt-in-your-mouth tender because it involves so few muscles. Fresh halibut cheeks look a great deal like large diver scallops, and are actually quite similar in flavor and texture to them as well. You’ll find them listed on the menu of many of the best seafood restaurants in the country. In fact, they’re so popular on restaurant menus that they can be difficult to find on the retail market. When you find a fish market that offers them for a reasonable price, make a note. There aren’t many places where you can buy fresh halibut cheeks on a regular basis.

Not sure how to cook fresh halibut cheeks? Halibut is already a sweet, delicate fish with a fine flake, but halibut cheeks are even more of all those things. The simplest preparations are the best because they let the fish’ natural flavor shine through. These tips and cooking suggestions will give you some ideas of how to cook and serve this delectable seafood treat.

Sprinkle halibut cheeks with salt, then quickly sauté in a pan coated with olive oil. Remove the halibut to a warm plate. Add a tablespoon of butter to the pan, squeeze in the juice of half a lemon and stir while the butter melts. Spoon the lemon-butter over the halibut and serve with rice pilaf and grilled asparagus.

Brush fresh halibut with butter or olive oil and place in a hinged wire grill basket. Cook about 4 inches above hot coals for 4 to 5 minutes per side. Be careful not to overcook, or the halibut will be dry and tough.

Cut halibut cheeks into bite-size pieces and toss in a glass dish with lime juice, salt and onion. Marinate for an hour in the refrigerator. Discard the liquid and pat the fresh halibut dry, then toss the pieces with chopped fresh tomatoes, diced onions, cilantro and chopped jalapeno or poblano peppers. Serve with rice or blue corn chips.

Don’t miss out on the chance to enjoy fresh halibut in season. It’s so easy to order seafood online that you can enjoy your favorite fresh fish no matter where you life.