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Halibut Cheeks with Ginger-Orange Sauce

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"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."
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20 m servings 293 cals
Serving size has been adjusted!
Original recipe yields 2 servings


  • Calories:
  • 293 kcal
  • 15%
  • Fat:
  • 12.5 g
  • 19%
  • Carbs:
  • 4.7g
  • 2%
  • Protein:
  • 37.2 g
  • 74%
  • Cholesterol:
  • 63 mg
  • 21%
  • Sodium:
  • 547 mg
  • 22%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  1. Whisk the orange juice, cilantro, ginger, garlic, soy sauce, sesame oil, and red pepper flakes together in a small bowl; set aside.
  2. 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.

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Read all reviews 26
  1. 36 Ratings

Most helpful positive review

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 t...

Most helpful critical review

This sauce did not taste good at all. The orange didn't pair right with the ginger, sesame, cilantro and soy. I just couldn't palette it. Was so acidic.

Most helpful
Most positive
Least positive

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 t...

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 favo...

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! ...

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.

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

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 kno...

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

Amazing. Unique combination of flavors. This is now one of our all-time favorite halibut recipes. I didn't have halibut cheeks so just used a regular filet. The first time I made it I used veget...

This dish was great. I used Talapia rather than Halibut. I made the sauce ahead and kept it in the freezer. Made for an great no fuss fish dish.