Name: How to Pan-Fry Pacific Halibut Cheeks
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2 servings
Ingredients: 1 (12 oz.) pack of Pacific Halibut Cheeks; High-heat cooking oil; Salt and freshly ground black pepper; Flour (all-purpose or gluten-free)

The Best Way to Sear This Delicate Cut of Pacific Halibut

Pan-frying is quick and elegant way to serve Pacific halibut cheeks. This special cut of fish cooks quickly and can be a bit delicate to handle, so a dusting of flour (all-purpose or gluten-free) helps prevent the fish from sticking to the pan, and also makes it much easier to flip the cheeks. Alternatively, Pacific halibut cheeks are a great cut of fish to coat in a crispy breading, as in this recipe for Pacific Halibut Cheek Katsu.

Simple Tips for Perfectly Pan-Fried Pacific Halibut Cheeks

Pat the cheeks to remove excess moisture.
Sufficiently heat your pan and oil (sizzling hot!) before adding the fish.
Use a dusting of flour or breading to prevent sticking.

Print Recipe

How to Pan-Fry Pacific Halibut Cheeks

By Wild Alaskan Company

Prep time

5 minutes

Cook Time

10 minutes

Total time

15 minutes

Yield

2 servings

Ingredients

1 (12 oz.) pack of Pacific Halibut Cheeks
High-heat cooking oil
Salt and freshly ground black pepper
Flour (all-purpose or gluten-free)

Instructions

1. Heat a large skillet over medium-high heat. When skillet is hot, add just enough oil to cover bottom of the skillet.

2. Meanwhile, use a tea towel or paper towel to pat fish dry, then lightly season both sides with salt and pepper. Dust with a fine layer of flour.

3. Once oil has begun to shimmer, carefully add halibut cheeks to the skillet and sear each side, flipping halfway through cooking. Use a fish spatula to help you flip the cheeks. Smaller pieces will only need a minute per side, while palm-sized pieces will need 2 minutes. Halibut is medium-done when it registers 120F at the thickest part of the cheek with an instant-read thermometer, or when cheek is slightly firm to the touch. Transfer cheeks to a serving platter and enjoy immediately.

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.

How to Pan-Fry Pacific Halibut Cheeks

The Best Way to Sear This Delicate Cut of Pacific Halibut

Simple Tips for Perfectly Pan-Fried Pacific Halibut Cheeks

How to Pan-Fry Pacific Halibut Cheeks

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