Butter-Basted Halibut Cheeks with Garlic and Thyme
User Reviews
5
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Prep Time
5 mins
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Cook Time
10 mins
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Resting Time
3 mins
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Total Time
18 mins
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Servings
3
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Calories
132 kcal
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Course
Main Course
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Cuisine
American
Butter-Basted Halibut Cheeks with Garlic and Thyme
Description
This recipe uses halibut cheeks, which are small, tender pieces of fish. They are seasoned with sea salt and black pepper, then cooked quickly in a hot cast iron skillet with melted butter flavored by smashed garlic cloves and fresh thyme sprigs. The skillet is tilted intermittently to spoon the hot butter over the cheeks, a basting method that promotes even cooking and imparts buttery aroma.
The cheeks are cooked just long enough to develop a golden brown crust while maintaining moistness inside, reaching an internal temperature of 135°F for optimal doneness. After cooking, they are rested briefly to let juices redistribute and then served drizzled with the hot flavored butter and optionally sprinkled with flaked sea salt for extra texture and finishing seasoning.
This dish offers a balance of rich butter, aromatic garlic and thyme, and the mild sweetness of halibut cheeks. It is effective as a delicate seafood course served alongside simple sides.
Since halibut cheek sizes vary, adjusting cooking times is necessary. Unsalted butter is recommended to control seasoning, and a fish spatula can help prevent breakage when flipping. Use a digital thermometer for precise doneness as these small pieces cook quickly.
Ingredients
- 7-8 oz halibut cheeks about 6-8 cheeks
- salt to taste
- black pepper to taste
- 2 tablespoon butter
- 3 garlic cloves, smashed
- 2-3 prigs thyme fresh
- sea salt flaked, optional, for serving
Instructions
- Pat the halibut cheeks dry with paper towels and season with sea salt 30 minutes before cooking and let rest at room temperature.
- Pat the fish dry again with a paper towel and season with black pepper.
- Heat a cast iron skillet over medium-high heat. Melt butter and add garlic cloves and thyme sprigs. Let the thyme and garlic flavor the butter for 1 minute.
- Place cheeks in a single layer in the hot pan with bubbly butter and cook for 1-2 minutes. Tilt the pan slightly so you can scoop up the butter with a spoon and baste the halibut cheeks while they're cooking.
- Flip and cook for an additional 1-2 minutes. Continuously baste the halibut cheeks with the hot butter until the internal temperature reaches 135°F and the outsides are golden brown.
- Transfer cheeks to a plate and let rest for 3-4 minutes before serving. Drizzle with hot butter from the pan and sprinkle with flaked sea salt, if desired. Enjoy!
Notes
- Halibut cheeks vary in size; adjust cooking time accordingly to ensure they are cooked through but not overdone.
- If preferred, use white pepper instead of black for a cleaner appearance while still adding spice.
- Unsalted butter allows better control of the salt level; season to taste during cooking.
- A cast iron skillet is ideal for even heat but other skillets work as well.
- A fish spatula helps flip the delicate cheeks without breaking them.
- A digital thermometer is recommended to accurately know when the cheeks reach 135°F internal temperature at a minimum.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 132 kcal
% Daily Value*
| Calories | 132kcal | 7% |
| Carbohydrates | 1g | 0% |
| Protein | 13g | 26% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 52mg | 17% |
| Sodium | 299mg | 12% |
| Potassium | 306mg | 7% |
| Fiber | 0.2g | 1% |
| Sugar | 0.04g | 0% |
| Vitamin A | 310IU | 6% |
| Vitamin C | 2mg | 2% |
| Calcium | 15mg | 2% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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