Pacific Gold
Halibut Cheeks with Garlic Butter & Thyme…
In small fishing communities that dot the Northern California coastline – from Bodega Bay to Crescent City – a not-so-secret treasure has long been cherished by commercial fishermen: halibut cheeks.
Yes, the whole halibut is famous for its firm and flaky texture and tasty meat, but the cheeks of the halibut are something altogether different. These tender morsels are prized for their sweet, scallop-like texture and mild, buttery flavor.
Each fish yields only two cheeks, found just behind the eyes of the halibut, which is why they are such a rare delicacy.
It’s unlikely you will find halibut cheeks behind the counter of even the finest fish counter in town, but some high-caliber fishmongers will order them upon special request. Depending on the season, halibut cheeks will cost about $30-$45 per pound.
It’s worth the occasional splurge. Halibut cheeks are dense and silky, almost melting on the tongue when cooked properly. The taste is mild but distinct – a cross between crab and scallop with the richness of lobster. There’s no need to drown them in sauce or overthink the recipe. A bit of butter, an herb or two, and a hot pan is all it takes to let these rare nuggets shine.
A Cut Above:
The halibut’s cheek muscle sees little action compared to other parts of the fish while swimming in the deep seas, which makes it so tender. Among commercial and recreational fishermen alike, cheeks are often considered a reward. Some experienced deckhands will quietly squirrel away the cheeks even if the rest of the fish is headed to market. Keeping and cooking cheeks is also part of an older fishing ethos: Respect the animal, waste nothing, and savor the best parts.
Cooking Halibut Cheeks: Less Is More
Because of their delicacy, halibut cheeks are best prepared with a light touch. You want to bring out their natural flavor, not bury it. This recipe does just that, offering a fast, foolproof way to cook them to golden perfection.
The key is timing: halibut cheeks cook quickly and should be served just as they turn opaque and begin to firm up. Overcook them, and you lose the tenderness. Under-season them, and you miss the subtle sweetness that makes them so unique. The following recipe strikes that perfect balance. •
Halibut Cheeks with Garlic Butter & Thyme
Servings: 2 | Prep Time: 5 minutes
Cook Time: 8 minutes | Resting Time: 3 minutes
Total Time: 16 minutes
Ingredients:
- 7-8 oz. halibut cheeks (about 6-8 cheeks)
- Sea salt and pepper to taste (white pepper gives the dish a cleaner look)
- 3-4 T unsalted butter (salted butter can be used, but not recommended)
- 3-4 cloves garlic, smashed
- 3-4 sprigs fresh thyme (dried thyme can be used, but not recommended)
Directions:
Step 1: Pat the halibut cheeks dry with paper towels and season with sea salt 30 minutes before cooking and let rest at room temperature.
Step 2: Pat the fish dry again with a paper towel and season with pepper (white pepper preferred, but black pepper will work fine).
Step 3: Heat a cast iron skillet over medium-high heat. Melt butter and add garlic cloves and thyme sprigs. Let the thyme and garlic flavor the butter for about 1 minute.
Step 4: Place halibut cheeks in a single layer in the hot pan with hot butter and cook for 2-4 minutes. Using an oven mitt, tilt the pan slightly so you can scoop up the butter with a large spoon and baste the halibut cheeks while they’re cooking.
Step 5: Flip the halibut cheeks and cook for an additional 2-4 minutes. Continuously baste the halibut cheeks with the hot butter until the internal temperature until golden brown. The internal temperature should be 135 degrees.
Step 6: Transfer cheeks to a plate and let rest for 3 minutes before serving. Drizzle with hot butter from the pan. Enjoy!
Article and Recipe Written by:
Al Olson loves culinary arts, adult beverages and hiking in the North State wilderness. You may find him soaking up the scenery at one of our area’s many state or national parks or sitting in a barstool sipping a cold locally brewed craft beer.
