Our recipe for Spicy Sous Vide Halibut Cheeks is so delicious, especially when paired with this tangy and slightly sweet soy-pineapple marinade. This recipe combines the mild, fresh taste of halibut cheeks with the bold flavors of soy sauce, brown sugar, pineapple juice, garlic, ginger, and sriracha, resulting in a deliciously balanced dish. Served over steamed rice, this dish is a satisfying meal that’s both easy to prepare and is fancy enough for your favorite guests.
Spicy Sous Vide Halibut Cheeks
Halibut cheeks are an incredible choice for sous vide cooking if you can get your hands on some, and this recipe enhances their natural flavors with a sweet and spicy soy-pineapple glaze. The marinade, featuring ingredients you probably have in your fridge and pantry right now, infuses the fish with a delicious blend of sweet umami notes. Cooking the fish sous vide ensures the perfect texture, while the sauce adds depth and richness. Serve this dish over steamed rice, this dish is perfect for a flavorful weeknight dinner or a special occasion.
Why you’ll love this dish…
- Perfectly Tender Fish: The sous vide method guarantees the halibut cheeks are tender and flavorful.
- Flavorful Marinade: A well-balanced blend of sweet, salty, and spicy flavors from soy sauce, pineapple juice, and sriracha.
- Easy Preparation: Simple steps and hands-off cooking make this dish stress-free.
- Versatile Pairing: Steamed rice soaks up the savory sauce, making it a complete and satisfying meal.
- Impressive Yet Simple: This dish looks and tastes gourmet but is straightforward to prepare.
Get all of my Traeger Recipes here!
Spicy Sous Vide Halibut 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.
- Halibut Cheeks
- Soy Sauce
- Brown Sugar
- Pineapple Juice
- Garlic
- Crushed Ginger
- Sriracha Sauce
- Crushed Red Pepper Flakes
- Oil
- Chopped Cilantro
- Chopped Green Onion
- Steamed Rice (for serving)
60+ Incredible Blackstone Recipes
How to make Sous Vide Halibut
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 Marinade: Mix together the soy sauce, brown sugar, pineapple juice, garlic, ginger, sriracha, red pepper flakes, and oil until well combined.
- Assemble the Sous Vide Bag: Place the halibut cheeks in a sous vide bag, pour in the marinade, remove as much air as possible, and seal the bag securely.
- Cook Sous Vide: Preheat your sous vide machine to 145°F and cook the halibut cheeks for at least 2 1/2 hours.
- Prepare the Rice: While the fish is cooking, prepare hot steamed rice to serve as a base.
- Serve: Remove the halibut from the sous vide bag, plate it over the steamed rice, and drizzle the remaining marinade from the bag over the top. Garnish with chopped cilantro and green onion.
FAQ
Can you use another cut of halibut?
Sure! If you can’t find halibut cheeks you can use regular halibut filets in this dish. Feel free to sub in any hearty whitefish, in fact. It’ll be delicious.
How do I store leftovers?
Store any leftover halibut and rice in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave to keep the fish tender.
Can I prepare this dish in advance?
Yes, you can prepare the halibut cheeks and marinade ahead of time. Cook them sous vide and then refrigerate. Reheat in the sous vide bath at 130°F before serving.
What if I can’t find halibut cheeks?
If halibut cheeks are unavailable, you can use another firm white fish such as cod or sea bass. Adjust the cooking time if needed.
Can I adjust the spice level?
Absolutely! For a milder flavor, reduce or omit the sriracha and crushed red pepper flakes.
Serve this with…
- Grilled Asparagus: A light and crisp side that pairs well with the richness of the fish.
- Crisp White Wine: A Sauvignon Blanc or Pinot Grigio would complement the dish’s flavors.
- Garlic Bread: A great way to soak up the delicious juices from the halibut and rice.
More great halibut recipes to love!
Eat More Fish
Sous vide halibut cheeks with a soy-pineapple glaze is a dish that delivers a wonderful balance of sweet, savory, and spicy flavors. The tender fish, paired with the flavorful sauce and steamed rice, makes for a satisfying meal that’s perfect for any occasion. Easy to prepare and full of vibrant flavors, this recipe is sure to become a favorite in your cooking repertoire.
Spicy Sous Vide Halibut Cheeks
Ingredients
- 2 pounds halibut cheeks
- 1/4 cup soy sauce
- 1/8 cup brown sugar
- 1/4 cup pineapple juice
- 2 cloves garlic thinly sliced
- 2 teaspoons crushed ginger
- 1 tablespoons sriracha sauce
- 1/2 teaspoon crushed red pepper flakes
- 1/8 cup oil
- 1 tablespoon chopped cilantro
- 1 tablespoon chopped green onion
Instructions
- Mix together the soy sauce, brown sugar, pineapple juice, garlic, ginger, sriracha, red pepper flakes, and oil until combined.
- Place The cheeks into a plastic bag suitable for using in a sous vide.
- Pour the sauce mixture in the bag too.
- Get as much air out of the bag as possible and seal it.
- Place in the preheated sous vide at 145°F.
- Let the fish cook for at least 2 1/2 hours.
- Remove the fish from the sous vide.
- Serve the fish over hot steamed rice and pour the remaining contents of the plastic bag over the top and serve.
Tools & Equipment
Nutrition
Nicole Johnson
Nicole Johnson, a self-taught expert in grilling and outdoor cooking, launched Or Whatever You Do in 2010. Her blog, renowned for its comprehensive and creative outdoor cooking recipes, has garnered a vast audience of millions. Nicole's hands-on experience and passion for grilling shine through her work. Her husband, Jeremiah Johnson, also plays a pivotal role in recipe development, adding his culinary flair to the mix. Together, they form a dynamic duo, offering a rich and varied outdoor cooking experience to their followers.