Halibut Cheeks Recipe – Halibut Cheeks in a Lemony Pesto

 

If you’ve never cooked halibut cheeks before, you’re in for a treat. These tender, almost scallop-like morsels are a delicacy—and surprisingly easy to prepare. I paired them with a bright, lemony pesto that brings out their natural sweetness and adds a burst of summer flavor to every bite. Whether you’re new to halibut cheeks or a longtime fan, this simple yet elegant dish is a perfect way to let them shine.

 

Halibut Cheeks in Lemony Pesto

Serves 2

• 1/2 pound Alaskan Halibut Cheeks
• 2 TBS flour
• 1 tsp salt
• 1 TBS olive oil

For the Pesto

• 1 cup basil leaves
• zest of two lemons
• 1/4  cup toasted pine nuts
• 1/2 cup grated parmesan cheese
• 1 tsp salt
• 1/2 cup olive oil

For the Couscous

• 1 cup water
• 1/2 cup couscous
• 1 tsp salt

Make the Pesto:

• Place the pesto, toasted pine nuts, parmesan cheese, lemon zest and salt in the bowl of a food processor.
• Pulse until everything is processed into a paste.
• With the processor on low, slowly pour the olive oil in until the mixture emulsifies.
• Taste and adjust with more salt if needed.
• Remove from the food processor and set aside

Make the Couscous:

• Add the water and salt to a small saucepan and bring to a boil.
• Remove from the heat and add the couscous.
• Cover and let sit until ready to use.

Cook the Halibut Cheeks

• Mix the flour and salt on a plate then dredge the halibut cheeks in the mixture.
• Heat the oil in a large, heavy bottomed fry pan.

• Pan fry the halibut cheeks for about three minutes on each side and then remove from the pan.

• Wipe out the pan and return to the heat. Add the lemon pesto and halibut cheeks and heat through.
• Serve the halibut on the couscous. (I also made some purple cauliflower)

How Was the Halibut Cheeks Recipe?

This is the first time I have tried this cut of fish, and I honestly didn’t know what to expect. This dinner was really very good. The pesto was a delicious combination of basil and lemon and was delightful on the halibut cheeks. I will be the first to admit that it’s not the prettiest meal I’ve ever served but it was good eating and that is what matters, right? I will note that they are not as tender as I was expecting. Not that they were tough or anything, but I was expecting them to be different from they were. I am thinking that the next time I make halibut cheeks I will use my air fryer. Stay tuned!