Poached Fresh Atlantic Halibut Cheeks Recipe
10 oz. of FRESH Atlantic Halibut Cheeks lightly poached and plated with drawn butter and a baked potato.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
For Serving
Method
Preparation of Halibut Cheeks
- 1
Prepare the Poaching Liquid
In a medium saucepan, fill with enough water to cover the halibut cheeks. Add salt and bring to a gentle simmer over medium heat.
- 2
Poach the Halibut Cheeks
Carefully place the Atlantic halibut cheeks into the simmering water. Allow them to poach for about 5-7 minutes or until they are opaque and cooked through.
- 3
Prepare Drawn Butter
In a small saucepan, melt the butter over low heat. Once melted, add lemon juice and season with black pepper. Keep warm.
Baked Potato
- 4
Bake the Potato
Preheat the oven to 425°F (220°C). Wash and pierce the potato with a fork. Bake directly on the oven rack for 45-60 minutes, or until tender.
- 5
Plating
- 6
Plate the Dish
Remove the halibut cheeks from the poaching liquid and gently place them on a warm plate. Drizzle the drawn butter over the cheeks and serve alongside the baked potato.
