READY IN 20 mins

Halibut Cheeks with Ginger-Orange Sauce

Read Reviews (17)

"Halibut cheeks are really delicious and super-easy to cook. Here they are pan-seared and served with a zingy orange sauce with Asian seasonings. Great with asparagus and jasmine rice for a light and tasty Spring dinner." — Always Cooking Up Something

Directions

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.

Kitchen-Friendly View

PREP 10 mins
COOK 10 mins
READY IN 20 mins

Reviews More Reviews

Nov 27, 2009

Wow! Tasty,quick and easy. No cilantro at home, so used italian parsley. Make sure fish are very dry before going in the pan - extra moisture adds to the time to thicken the sauce and leads to leathery fish. Well, as leathery as halibut cheeks can get.

—Czech Cook

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Apr 01, 2010

This is an outstanding recipe! I added a tsp of orange zest and an extra Tbs of fresh squeezed OJ and it was dynamite! Served with black rice drizzled with sesame oil and snap peas, a new favorite. Thanks!

—household maven

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26 Ratings

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May 04, 2010

Oh my this is SOOOO good!! Halibut is expensive but its wonderful in this recipe! Perfect paired with some brown rice! I used frozen halibut fillets that i thawed out and it was magnificent! :)

—JENNIFERKATIE

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Mar 05, 2010

Really good. I used tilapia instead as I can't get good, fresh halibut in FL.

—LOOSENUP

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Oct 01, 2010

Wow! So good and so easy. I was halfway through mixing up the sauce when I realized I was out of cilantro so I left it out and it was still great. I didn't measure everything exactly so I know I was a little heavy on the ginger and garlic but we like it that way. I also used tilapia instead of halibut, we love it but fresh halibut is just too expensive for an everyday meal.

—Kalex

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Sep 15, 2010

Another winner in my opinion. You do have to be nutty about the cooking time however. No more than 3 or 4 minutes if you want tender Halibut.

—Bill Ligertwood

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Jan 15, 2010

I substituted tangerines plus Meyer Lemon juice, in lieu of oranges and it was still a great recipe!

—plateaugal

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Mar 29, 2010

This recipe is fantastic! This is the first time I have recommended a dish in years of allrecipe use - it is a must try! We used Halibut steaks and cooked them in the pan without the red pepper flakes. After we took out the fish, we added the chili flakes to the pan and reduced the sauce. We ate the fish with the sauce and our kids were happy to go sauceless. Our 1 and 3 year old gobbled up the fish (truly gobbled - our 1 year old had 3rds!)

—chubbericken

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Nutrition

Calories
293 kcal
15%

Carbohydrates
4.7 g
2%

Cholesterol
63 mg
21%

Fat
12.5 g
19%

Fiber
0.3 g
1%

Protein
37.2 g
74%

Sodium
547 mg
22%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Halibut Cheeks with Ginger-Orange Sauce

Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories: 293
Calories from Fat: 112

% Daily Value *
Total Fat 12.5g 19 %
Saturated Fat 1.3g 6 %
Cholesterol 63mg 21 %
Sodium 547mg 22 %
Potassium 891mg 25 %
Total Carbohydrates 4.7g 2 %
Dietary Fiber 0.3g 1 %
Protein 37.2g 74 %
Sugars 2.8g
Vitamin A 12 %
Vitamin C 28 %
Calcium 5 %
Iron 20 %
** Thiamin 3 %
** Niacin 4 %
** Vitamin B6 3 %
** Magnesium 3 %
** Folate 6 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.