New recipes

Soy Sauce-Poached Halibut Cheeks

Soy Sauce-Poached Halibut Cheeks


Jessica Chou

Halibut Cheeks

Since fish cheeks are the best part of the fish, and halibut's flavor is so light, you hardly have to do anything to make it taste good. In this recipe, a quick poach in a soy sauce-based mixture is all it takes to whip up a quick dish.

Check out more Healthy and Hearty Halibut Recipes.

Notes

Instead of mixing your own sauce, you can also buy soba shoyu soy sauce and dilute it with water to taste.

Ingredients

  • 1 1/2 tablespoon soy sauce
  • 1 1/2 tablespoon mirin
  • 1 tablespoon lemon juice
  • 10 tablespoons water
  • 1 pound halibut cheeks
  • 1 scallion, thinly sliced

Striped Bass Poached In Spicy Soy Sauce

Poaching fish in a mixture of soy sauce and water is a simple, fast method that adds gorgeous flavor to fillets, which emerge moist and succulent. It is also flexible and forgiving, with a cooking liquid that can accommodate a host of seasonings. Here those seasonings are sugar (to cut the saltiness of the soy sauce), scallions and an optional fresh or dried chile pepper (either minced or put in whole), but you could experiment with ginger, garlic, lime juice or other flavors. Combine all the ingredients, except the bass, in a skillet. Bring to a boil, add the fish flesh-side-down, and adjust the heat so that the mixture does not bubble too aggressively. The fish cooks in 8 to 10 minutes, until its flesh is mahogany-colored and doesn’t resist when you slice in with a thin-bladed knife. Serve on top of rice, garnished with the cooking liquid and the scallions, which are now limp and tender. Other fish, like cod, halibut, monkfish and salmon, also work, but keep an eye on it as it poaches — you will likely need to adjust the cooking time slightly.


Recipe Summary

  • 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

Whisk the orange juice, cilantro, ginger, garlic, soy sauce, sesame oil, and red pepper flakes together in a small bowl set aside.

Heat the olive oil in a skillet over medium-high heat. Cook the halibut cheeks until golden brown on each side, 2 to 3 minutes per side. Pour the orange juice mixture into the skillet and bring to a boil. Reduce heat to medium and simmer until the halibut flakes easily with a fork and the sauce has thickened slightly. Remove halibut cheeks to a plate and drizzle with orange sauce to serve.


  • 1 pound halibut steaks
  • 2 tablespoons butter
  • 2 tablespoons brown sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon soy sauce
  • 1 to 2 cloves garlic (minced)
  • Optional: Salt and pepper (to taste)
  • 2 to 3 small green onion (washed and finely chopped)

Combine all ingredients, except the halibut, in a small saucepan over medium heat. Mix until sugar is dissolved.

Preheat grill. Place halibut steaks on the grill and cook each side for about 5 minutes, regularly basting with the sauce. Grill until done. Halibut should be opaque through to the middle and flake easily with a fork (an internal temperature of 145 to 150 F).


Halibut Cheeks in Mushroom Cream Sauce

This recipe is one I’ve been contemplating for a long time after reading through a preparation published by Eric Akis where he poached halibut cheeks in a cream sauce. I’ve switched up a few of the flavors and ingredients to suit my own preferences, but the basis premise remains the same and I’ve got to say this is my new favorite halibut cheek recipe of all time. The sauce is ridiculously delicious and the cheeks cooked up super tender in the pan. It’s a very rich dish, so serve it with a generous helping of green vegetables to counteract the heavy cream sauce. Adding a small portion of rice or polenta to each plate will stretch this out if you’ve got a crowd to feed. As Eric eloquently said, it’s “sumptuous fish swimming in a luxurious cream sauce” - so good!!

  • 12 oz. halibut cheeks
  • salt, pepper
  • 1 T olive oil
  • 2 cloves garlic, minced
  • 1 1/2 cup finely chopped crimini mushrooms
  • 1/4 cup sherry (or white wine)
  • 1/2 cup whipping cream
  • 1 T whole grain mustard

Open up your halibut cheeks package and season the fish with salt and pepper. The sauce is going to come together fairly quickly, so do have most of the other ingredients prepped and ready near the pan. Mince the garlic, chop the mushrooms and place everything else within easy reach.

Turn your burner on medium-high and get out a large fry pan. Pour in the olive oil and place your cheeks in the hot pan. Cook for about one minute on each side, then remove from the pan with a pair of tongs and set on a small plate while you make the sauce.

Add the garlic and mushrooms to the remaining olive oil in the pan and stir-fry for about 2 minutes. Add the sherry and let that cook down until mostly evaporated - about a minute and a half. Turn the heat down to medium and stir in the cream. Let the cream simmer for a minute, then stir in the mustard and season with salt and pepper.

Return the halibut cheeks to the pan and fold the sauce over the top of the fish so it’s nestled in there, then let the sauce and fish simmer for about two more minutes. Place a lid on top of the pan, turn off the heat and let everything sit for another two or three minutes to finish cooking.

Serve with a green vegetable and a refreshing beverage (a cold Pinot gris or Sauvignon blanc would be recommended!) and enjoy!


What to Serve with Fish

I am very big on using complimenting side dishes and ingredients in all of my cooking, and since there is a touch of Asian influence into this pan-seared Alaska halibut recipe I wanted to serve it up with some bok choy and some noodles.

The process of cooking bok choy is so easy and takes maybe three to four minutes. I believe that braising bok choy is the best method of cooking. You get a hot pan and then add in the oil, peppers, and garlic, and then stir fry the bok choy. I simply add in some chicken stock and soy for the liquid and once it is slightly wilted, you’re good!

The other recipe I did was a sweet soy sauce that I mixed in with some soba noodles. It is incredibly simple to prepare, and I promise you it will be a new favorite side dish for you.

Whether you are making this pan-seared Alaska halibut or another great fish recipe, remember to buy sustainable wild-caught seafood from Alaska and always #AskForAlaska at the grocery, it is hands down the very best.


Wild Seafood Recipes

Our owner and founder, Tim, shares his favorite recipes for 100% Wild Alaskan shellfish, salmon and whitefish, along with a selection of gourmet seafood from around the world. Bon appetit!


    Super easy, but oh, so elegant. Use our Lemon Caper Sauce to add the taste of tart capers and lemons, balancing the rich wild salmon filet.

    Our cedar plank creates a woodsy smoke flavor that is decadent and rich. Try it this week, right on your patio grill.

    Grilling delivers an octopus thats both crisp and tender. Make sure your fire is hot enough to crisp the exterior without drying out the interior.

Wild Salmon Recipes

Broiled Salmon

  • Salmon Fillets with Soy-Honey and Wasabi Sauce
    The soy-honey glaze and wasabi pairs well with the salmon for a delightful balance of flavors.
    You'll love this salmon with oranges, pepper, and a little vinegar.

Poached Salmon


    A delicate sauce with capers and lemon, and healthy Alaska Sockeye salmon.
  • Poached Silver Salmon with Tomato
    Sun dried tomato and ginger team up to make an exotic, mild poached salmon dish.
  • King Salmon Poached in Spring Vegetables
    Light and delicate, with the bright tastes of early season vegetables. This fine presentation is easy to make, and ready in minutes.
  • Poached Sockeye Salmon in Champagne
    Delicate poached salmon with the elegant touch of champagne

Sautéd Salmon


    Blackened king salmon with vermouth and walnuts.
    Simple and delicious, pan broiled salmon with a touch of garlic.
    Famous Yukon King Salmon in a rich cranberry and ginger marinade.
    Garlic and butter makes this recipe delectable. Great for those quick evenings.

Salmon Salads

Microwave Salmon

Salmon Burgers


    Seriously amazing, perfect with the cilantro mayo.
    Garlic and butter makes this recipe delectable. Great for those quick evenings.
    Seriously amazing, perfect with the cilantro mayo.

Grilled Salmon


    Tequila marinade, fresh julienne vegetables, and chive butter with Silver Salmon
    Try this Teriyaki to wake up your taste buds.
  • Grilled Salmon in Tarragon Butter
    Grilled salmon with a delicate, light taste recipe
    This salmon with a little Asian slant is different and delicious.

Baked Salmon

Alaska King Crab Recipes

Dips and Sauces


    Everyone likes the classic sauce for dipping crab legs.
    Melted butter is nice, but try something different with these sauces.
    Try a little variety with Spicy Tomato Relish and Shallot Cream Sauce
  • Tim's Sensational Holiday King Crab Dip
    With King Crab and Smoked Salmon, this is a sensational hit for entertaining.
    Fresh herbs and Brut Champagne make an elegant sauce for King Crab, from genuine Alaskan chefs.

Grilled Crab


    Only 15 minutes prep and cooking time for this delicious and simple Grilled King Crab Legs.
    Serve as either an appetizer or main dish
  • Grilled Alaska King Crab with Tabasco ® Aioli
    Smooth and rich Aioli, with just enough heat.

King Crab Essentials


    You can thaw and eat these Crab Legs cold or try these perfect cooking instructions for Crab Legs with drawn butter.
  • Carol's (Alaska Tim's wife) Family Favorite Crab Recipe
    "This is a great way to serve Alaska King Crab Legs and a great alternative to the usual method of steaming and serving with drawn butter. It's been a traditional favorite in our family for years!"

Stove-Top Dishes


    King Crab, Champagne and Vanilla Risotto: elegant!
    Stretch your crab portions with stir fry veggies
    Shelled crab meat in white wine and herbs. try it over rice or pasta.

Wild Alaska Halibut Recipes

Baked Halibut Recipes

  • Cilantro Halibut
    Corn flakes makes a crispy coating, and cilantro adds zest.
  • Baked Halibut Limone
    Lemon combined with garlic make an excellent Halibut entree.
  • Baked Halibut Supreme
    Alaska Halibut with bacon, sour cream and parmesan cheese.
  • Deviled Alaskan Halibut
    Elegant, delicious, and impressive. Halibut at it's finest.
  • Alaska Halibut Royale
    Alaska's best tasting fish with a touch of white wine.
  • Alaskan Halibut Lasagna
    A healthy and tasty variation on lasagna.

Steamed Halibut

  • Cilantro Ginger Halibut
    Use the cilantro-ginger sauce as both a marinade and a serving sauce.
  • Ginger Scallion Oriental Halibut
    A Halibut variation on Chinese Fish with Ginger and Scallions.
  • Thai Steamed Halibut
    The marinade gives this recipe a very exotic taste.

Halibut Cheeks

  • Basic Halibut Cheeks Cooking Methods
    If you've never tried Halibut cheeks, you're in for a special treat. They are sweet, almost like lobster, and can easily be prepared with three different cooking methods.
  • Halibut Cheeks Sauteed in Vermouth
    A remarkably simple, yet elegant, serving of delicious halibut cheeks.
  • Halibut Cheeks with Orange-Ginger Sauce
    Serve this quick halibut cheeks recipe with rice and snow peas or asparagus.
  • Sauteed Halibut Cheeks with Lemon Fettuccine
    Halibut cheeks and pasta with lemon - what's not to love?

Cold Salads

Grilled Halibut

  • Basic Grilled Halibut
    Grilled Halibut is easy and delicious.
  • Barbecue Halibut
    A saucy barbecue for Alaska Halibut on the grill!
  • Spicy Grilled Alaskan Chili-Lime Halibut
    Sweet Thai Chili Sauce adds genuine Thai flavor.
  • Alaska Halibut with Green Chili.
    Halibut steaks on the grill with a southwestern twist.
  • Grilled Halibut with Citrus, Watercress and Olives
    Ginger and garlic flavors, plus grilled citrus slices.

Tacos

Potpourri

  • Alaska Halibut Chowder
    On a cold day, or a Sunday night supper. mmm,good!
  • Halibut Stir Fry
    A slightly Oriental, refreshing and fresh tasting Halibut entree.
  • Spicy Sesame Crusted Alaska Halibut (Pan-Fried)
    A very easy and delicious Halibut recipe.

Wild Shellfish Recipes

Entrées


    An exteremly good New Orleans style shrimp, and also low-salt for your health's sake.
    The secret is marinading these beauties at least 12 hours.
  • Shrimp Lemon Pasta Alfonso
    Poached in garlic broth, tossed with angel hair pasta and a touch of lemon.
    This is messy. Use your fingers and have fun!
    (prawns or scallops could be substituted for shrimp)
  • Grilled Shrimp Kabobs
    In a tasty soy sauce marinade.

Appetizers and Salads

  • Alaska Shrimp Soup
    Takes about 10 minutes to good shrimp soup
  • Almond Fried Shrimp Appetizers
    An outstanding appetizer: shrimp and almonds
  • Low Fat Shrimp Summer Salad
    Shrimp, Green Beans, Rice. mmmmm! Add chopped fresh tomatoes for a real summer taste!

Scallops

Ahi Tuna Recipes

Seared Ahi Recipes

  • Alaska Tim's Citrus Pepper Seared Ahi
    Alaska Tim's Citrus Pepper compliments the flavor and texture of seared ahi
    Notes of soy and ginger in the marinade give the tuna an Asian flair.
    Quick and easy, less than 15 minutes cook and prep. Sesame seeds add a richer flavor without overpowering the featured tuna.

Sashimi (Sushi)


    Mid-range in its flavor profile among tuna, yellow-fin ahi is the perfect sashimi
  • Ahi Sashimi on Ginger Cucumber Salad and Hass Avocado with Spicy Soy Vinaigrette
    Compliment the perfect sashimi with light flavors of cucumber contrasted with spicy soy vinaigrette and jalapenos.

Octopus Recipes

Black Cod, Rockfish & Ling Cod Recipes


    Black cod is steeped and marinated in sweet miso before being broiled.
  • Mahi-mahi Macadamia Nut Sauté with Tropical Fruit Salad
    Tequila marinade, fresh julienne vegetables, and chive butter with Silver Salmon

White Fish Tacos

Great Alaska Seafood Thawing Instructions

Fish & Scallops: The best way to thaw your fish or scallops is to leave them in the refrigerator overnight, allowing at least 8-10 hours. Sometimes the vacuum packages lose their seals in transit. This is normal. In those cases, use those packs first by taking the fish out of the packaging on a plate with plastic wrap over it and place in the refrigerator overnight.

For quicker thawing, place the vacuum sealed pouch in a bowl of cool water for 30-46 minutes. Do not use warm water, as it can cause the seafood to lose flavor and texture.

Crab:Crab is pre-cooked and can be thawed and eaten cold or cooked from frozen. Prior to cooking, rinse crab under cold water to remove salt water brine coated on legs that is used to preserve freshness.

Lobster: For best results, put lobster tails in their wrappers on a plate in the refrigerator the day before you plan to cook them. If you don't have time, soak the lobster tails in cold water until thawed. Lobster claws are pre-cooked and can be thawed and eaten cold or cooked from frozen.

Shrimp: Shrimp also thaw best overnight in the refrigerator. For quicker thawing, take the shrimp out of the package and put in a bowl of cold water, letting a trickle of cold water run into the bowl while excess water goes down the drain. The shrimp should be ready to cook in about 15 minutes using this method. Shrimp can also be boiled from frozen.


Member,
Alaska Seafood Marketing Institute

Thanks for visiting!
Your host, owner, and fishing expert
Alaska Tim

Visit us, or write to:
Peninsula Processing & Smokehouse
720 Kalifornsky Beach Road
Soldotna, Alaska, 99669


Basic Halibut Cheeks Cooking Methods


Prep Time:
Overnight (pref.) or 30-45 minutes
Cooking Time:
Approximately 10 minutes
From the recipe files of
Alaska Tim

Seafood Ingredient: Fresh Alaska Halibut

  • The best way to thaw your halibut cheeks is to leave them in the refrigerator overnight allowing at least 8-10 hours. Trying to rush the process by thawing at room temperature or placing the frozen pouch in warm water is definitely NOT recommended, as it can cause the halibut cheek to lose flavor and texture. If you must thaw your halibut cheeks quickly, place the frozen pouch in a bowl of cool water for 30-45 minutes, and then continue thawing in refrigerator.
  • Melt 1 tablespoon butter in large nonstick skillet over medium-high heat. Dip each halibut cheek in a bit of flour (this is a great method although not necessary) and brown over high heat 1-2 minutes per side until center is opaque. Sprinkle with salt and pepper and serve.
  • Preheat oven to 450. Brush halibut cheek with butter and a dusting of bread crumbs if desired. Place tray high in oven and bake for 3-4 minutes until opaque in center. Sprinkle with salt and pepper.
  • Brush grill with olive oil PRIOR to heating. Season halibut cheek with salt and pepper. Once the grill is medium hot place it, uncovered, and cook over medium heat for 1-2 minutes on each side or until it is firm and cooked through.

Sign Up For Our Weekly Email Specials

Visit us, or write to:
Peninsula Processing & Smokehouse
720 Kalifonsky Beach Road
Soldotna, Alaska, 99669

Local Phone: 907-262-8846

Thanks for visiting!

Your host, owner, and fishing expert
Alaska Tim

Buy seafood direct from Alaska!
Order on-line
or
Call toll free:

Great Alaska Seafood
866-262-8846

Other seafood recipe directories:

Halibut Cheeks Poached in Curried Tomato Sauce

This dish is best with Halibut Cheeks. I’ve included the original amounts for the sauce, but we nearly doubled it because we wanted more. We’ll let you choose. Serves 4.

In a large, deep skillet, cook over moderate heat, stirring, until it begins to color
1 to 1 ½ cups chopped onions
1 tablespoon vegetable oil

Add
2 to 4 large tomatoes, chopped (about 2 ½ to 5 cups or canned equivalent)
2 to 3 teaspoons curry powder
½ to ¾ teaspoons salt
¼ to ½ teaspoons sugar

Simmer, uncovered, for 15 minutes stirring occasionally. Then add
1½ pounds halibut cheeks cut into 2-inch chunks
Simmer, stirring occasionally, for about 10 minutes or until it is opaque.

Meanwhile, in a small saucepan, combine
2 cups canned chicken broth (or “Better Than Boullion” Not Chicken vege)
2/3 cup dried cranberries (Craisins)

Bring to a boil. Stir in
1½ cups couscous

Remove from heat. In a small skillet, over moderate heat, cook, stirring, until pale golden (about 3 minutes – taking care not to burn the nuts)
2 tablespoons butter
½ cup sliced almonds

Add almonds to the couscous. Then serve as a bed, with a hole in the center for the fish and sauce. Season all with
Salt
Freshly ground black pepper

And garnish with
2 to 4 tablespoons chopped fresh cilantro or parsley


Baked Honey Marinated Halibut

This Baked Honey Marinated Halibut recipe is a flavorful combination of sweet marinated halibut paired with crisp stir-fried vegetables.

Sizzlefish halibut is wild-caught in the pristine waters of Southeast Alaska, off Baranof Island. Our halibut is size-selected to yield perfectly tender, flaky fillet servings for you to prepare at home. This light eating fish is an elegant treat and one of the highest-value seafood items. Alaska Halibut is also a naturally lean fish that cooks up white and flaky. This is a deliciously healthy fish, loaded with protein, as well as, packed with vitamins and minerals such as phosphorus, vitamins B6 & B12, magnesium, niacin, iron, zinc, vitamin A and heart-healthy Omega-3 fatty acids.

All of these make halibut a perfect choice for this recipe. Now, don’t let the timeline on this recipe scare you. The longest time is the marinating time and it is so worth it. The halibut fillets are perfect for soaking up all that goodness in the marinade. You can easily chop all of the stir fry vegetables while the halibut takes a rest in the refrigerator. Since the halibut and vegetables take such a small amount of time to cook, you want to make sure everything is prepped and ready to go when the fillets are done marinating. We served this over a bed of fragrant jasmine rice, but you could also serve it over cauliflower rice or brown rice.


Watch the video: Sådan steger du en kotelet perfekt