Cooking halibut cheeks is incredibly simple and delicious. In this dish, they are pan-seared and accompanied by a tangy orange sauce seasoned with Asian flavors. Excellent with jasmine rice and asparagus for a flavorful and light spring meal.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Total Time: | 20 mins |
| Servings: | 2 |
Ingredients
- ¼ cup fresh orange juice
- 2 teaspoons minced fresh cilantro
- 1 teaspoon minced fresh ginger root
- 1 clove garlic, minced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- ¼ teaspoon red pepper flakes
- 1 tablespoon olive oil
- 4 (3 ounce) halibut cheeks
Instructions
- Whisk orange juice, cilantro, ginger, garlic, soy sauce, sesame oil, and red pepper flakes together in a small bowl; set aside.
- Heat olive oil in a skillet over medium-high heat. Cook halibut cheeks until golden brown on each side, 2 to 3 minutes per side. Pour orange juice mixture into skillet and bring to a boil. Reduce heat to medium and simmer until halibut flakes easily with a fork and sauce has thickened slightly. Remove halibut cheeks to a plate and drizzle with orange sauce to serve.
Nutrition Facts
| Calories | 293 kcal |
| Carbohydrate | 5 g |
| Cholesterol | 63 mg |
| Dietary Fiber | 0 g |
| Protein | 37 g |
| Saturated Fat | 1 g |
| Sodium | 547 mg |
| Sugars | 3 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
We made this recipe with Pickerel Cheeks. It was awesome , going to do it again.
This has excellent flavors. It was easy to make and even easier to eat!
I didn’t have any Orange Juice, frozen or fresh, so I substituted Pomegranate juice and it tasted wonderful. I’ll definitely make it again with OJ though!
This was tasty. I used Bassa fish fillets and cut them into bite-sized pieces. I spooned the fish/orange sauce over mashed potatoes. Next time I think I’ll make rice.
We made this from Halibut I caught of of the west coast of Canada. It turned out amazing!
I didn’t think it was possible to make something so awesome outside a restaurant. This was divine, and so very easy. My only mistake was using a cast iron skillet (things stuck to the pan despite its well used state and plenty of olive oil). Next time, I will use my stainless skillets. I served it with fingerling potatoes and roasted vegetables but honestly the author’s suggestion of jasmine rice and asparagus would have topped what I did.
So easy, so good. It really is just the sauce to add a lot of punchy flavor to any white fish. We’ll do it with rock fish, next.
Subbed halibut steak for cheeks. Turned out great.
Absolutely delicious! I had one pound of cheeks so I doubled the sauce. I recommend removing the fish from the pan after searing. Then you can add the sauce to the pan, deglaze and reduce, then add the fish back for the last couple of minutes to finish it. If you leave the fish in the pan during the reducing is going to be overcooked. Thank you for a great recipe!
Very good recipe. Substituted 1/2 tsp chili oil for chili flakes for a subtler heat.
This was a great way to make the halibut cheeks we had in our freezer. The combination of the cilantro and the soy sauce and orange juice created such a fresh taste. Love this recipe! I didn’t change anything but could have used more orange juice than called for and a little less ginger.
I used this recipe and added lime and shredded the fish to make fish tacos. The taste was fresh and vibrant, worth making again!
Nice recipe. It works on larger halibut as well. Watch the fish closely as it will cook quickly.
This recipe was so flavorful, quick, and easy. I made it mostly as written, but with coconut aminos instead of soy sauce and with halibut filets instead of cheeks. I think this recipe would be great with any white fish. I paired with ginger and garlic roasted cauliflower and braised purple cabbage. It made a beautiful plate.
This is a great recipe! I used salmon instead, and doubled the amount of ginger. It’s great, but I won’t add as much ginger next time.
Fantastic recipe, this one has become a weekly staple in our home. We get rave reviews whenever we serve it to guests. Works really well with salmon as well. You can marinate and then cook it in the oven also. Thumbs up !!
This sauce did not taste good at all. The orange didn’t pair right with the ginger, sesame, cilantro and soy. I just couldn’t palette it. Was so acidic.
This is without a doubt one of the tastiest, simplest, greatest dishes I’ve ever cooked, hats off to whatever chef concocted this little beauty!
We are lucky to have a local source of “cheeks”. I have prepared them using many recipes. These are quick, healthy and so delish! I added more cilantro!!!!
This is really delicious! Recommend doubling the sauce (or more) as it’s really good over rice served with the fish. Awesome and easy!
Amazing. Unique combination of flavors. This is now one of our all-time favorite halibut recipes. I didn’t have halibut cheeks so just used a regular filet. The first time I made it I used vegetable oil because I didn’t have sesame oil. It was very good — but the second time I used sesame oil and could taste a big difference. I wouldn’t recommend substitutions with this recipe.