If you want an incredible way to really show off your cooking skills, this Sous Vide Halibut Cheeks recipe is perfect for you! By cooking the cheeks slowly in a water bath, you ensure they remain tender and get fully infused with the vibrant flavors of lemon, garlic, and Italian seasoning. Paired with juicy cherry tomatoes and served over a bed of orzo pasta, this dish is a straightforward dish that feels very fancy and is perfect for any seafood lover.
Sous Vide Halibut Cheeks
Cooking halibut cheeks in the sous vide guarantees the perfect texture and flavor every time. This method allows the cheeks to absorb all the flavors from the seasonings and butter, creating a rich and delicious dish. It’s an ideal recipe for anyone looking to up their seafood game with minimal effort and maximum taste.
Halibut cheeks aren’t very common in grocery stores, so you’ll likely have to source them from your favorite fisherman or specifically seek them out online.
We’ve been fishing for halibut off the coast of Washington state for years now with a lot of success. They are a fun species to catch, and who doesn’t love fresh halibut steaks?
For a long time, we didn’t keep the cheeks, and man am I full of regret. This dish was AMAZING, and so easy to make, too.
Why you’ll love this dish…
- Tender Texture: The sous vide method ensures the halibut cheeks are perfectly tender and juicy.
- Flavorful: Infused with lemon, garlic, and Italian seasoning, each bite is packed with flavor.
- Easy to Prepare: With simple ingredients and a straightforward process, this dish is accessible to both novice and experienced cooks.
- Elegant Presentation: Served over orzo pasta and garnished with fresh parsley, it makes an impressive dish for any occasion.
- Healthy Option: Lean halibut cheeks are a great source of protein and omega-3 fatty acids.
Sous Vide Halibut Cheeks shopping list
Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
- Fresh Halibut Cheeks
- Lemon
- Garlic Cloves
- Italian Seasoning
- Salt
- Cherry Tomatoes
- Granulated Garlic
- Butter
- Cooked Orzo Pasta
- Fresh Italian Parsley
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How to make sous vide halibut cheeks
Wondering what you’re getting yourself into when you make this dish? Here’s a quick overview of the process! Make sure you follow the instructions at the recipe card at the bottom of the post while you’re cooking.
- Prepare the Ingredients: Clean and pat dry the halibut cheeks. Sprinkle salt over the fish. Slice the lemon and garlic cloves thinly. Cut cherry tomatoes in half.
- Assemble the Bag: Place the halibut cheeks into a sous vide bag. Add the butter, cherry tomatoes, garlic slices, Italian seasoning, and granulated garlic.
- Sous Vide Cooking: Seal the bag and cook in a sous vide water bath at 145°F for 2.5 hours.
- Cook the Orzo: With 30 minutes left on the sous vide timer, boil water and cook orzo according to package instructions.
- Serve: Remove the halibut cheeks from the sous vide bag and serve over the cooked orzo, pouring the bag’s contents over the top. Garnish with chopped fresh parsley.
FAQ
How do I store leftover halibut cheeks?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat or in a microwave.
Can I prepare this dish in advance?
Yes, you can sous vide the halibut cheeks up to 24 hours in advance. Keep them in the sealed bag in the refrigerator, then reheat in the sous vide bath at 145°F for about 20 minutes before serving.
What substitutions can I make?
You can substitute halibut cheeks with other firm white fish such as cod or sea bass. Use your favorite herbs if you don’t have Italian seasoning.
How do I reheat sous vide halibut cheeks?
Reheat the cheeks in a preheated sous vide water bath at 145°F for 20-30 minutes or gently in a skillet over medium-low heat.
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Serve this with…
More great halibut recipes to love!
Sous Vide Recipes
Sous Vide Halibut Cheeks
Ingredients
- 6 halibut cheeks
- 1 lemon
- 2 garlic cloves
- 1 teaspoon Italian seasoning
- 1/4 teaspoon salt
- 12 cherry tomatoes
- 1/4 teaspoon granulated garlic
- 4 tablespoons butter
- 2 cups cooked orzo pasta
- 1 teaspoon Italian parsley fresh, chopped
Instructions
- Clean and pat dry the halibut cheeks. Sprinkle the salt over the fish.
- Slice the lemon and garlic into thin slices. Cut the cherry tomatoes in half. Place into the sous vide bag along with the seasoned cheeks.
- Add the butter, Italian seasoning, and granulated garlic into the bag with the fish.
- Seal the bag and place in the sous vide at 145°F.
- Let the fish cook for at least 2 1/2 hours.
- When the fish has about 30 minutes left in the sous vide, place a medium stock pot with 6 cups of salted water on the stove and bring the water to a boil.
- Add the orzo to the pot and cook according to the instructions on the box.
- Remove the fish from the sous vide.
- Serve the fish over the orzo and pour the remaining contents of the plastic bag over the top and serve.
- Garnish with the fresh chopped parsley.