Halibut Cheeks with Meyer Lemon and Basil Vinaigrette

Halibut Cheeks
Yasmin Fahr


  • 4-5  halibut cheeks, roughly 1 pound
  • 3 tablespoons  extra-virgin olive oil
  •   Juice and zest of 1 Meyer lemon
  •   Salt and freshly ground black pepper, to taste
  • 4-5  fresh basil leaves, chiffonade

In cooking these tender and flavorful cheeks, I approached them as I would scallops. Searing them on a hot cast-iron pan, flipping them, and then allowing the residual heat from the pan to finish the cooking process. They are delicate and do not require a lot of cooking time and are best a little underdone. 

Because they are so flavorful, I kept the seasonings to a minimum and just brightened it up with sweet Meyer lemons and refreshing basil. Feel free to serve them with roasted asparagus as I did or other seasonal vegetables. 

Check out more Healthy and Hearty Halibut Recipes.


Heat a cast-iron or heavy duty pan over high heat. Meanwhile, coat the room-temperature cheeks with 1 tablespoon of oil, lemon zest, salt, and pepper. Reduce the heat to medium and add the cheeks to the pan. Cook for about 1-2 minutes or until it starts to whiten on the sides. Flip, wait 30 seconds, and then remove from the heat, leaving them in the pan to finish cooking for another couple of minutes. 

Meanwhile, make the vinaigrette by combining the lemon juice, salt, pepper, basil, and then the remaining olive oil. Whisk to combine, seasoning as needed. Plate the cheeks, gently pouring the vinaigrette on top. Enjoy!


Calories per serving:

394 calories

Dietary restrictions:

Low Carb Sugar Conscious, Paleo, Dairy Free, Gluten Free, Wheat Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Shellfish Free, Alcohol Free, No Sugar Added

Daily value:



  • Fat 47g 72%
  • Carbs 6g 2%
  • Saturated 7g 35%
  • Fiber 2g 7%
  • Sugars 1g
  • Monounsaturated 32g
  • Polyunsaturated 6g
  • Protein 85g 170%
  • Cholesterol 222mg 74%
  • Sodium 311mg 13%
  • Calcium 53mg 5%
  • Magnesium 111mg 28%
  • Potassium 2,064mg 59%
  • Iron 1mg 8%
  • Zinc 2mg 11%
  • Phosphorus 1,081mg 154%
  • Vitamin A 97µg 11%
  • Vitamin C 31mg 52%
  • Thiamin (B1) 0mg 17%
  • Riboflavin (B2) 0mg 9%
  • Niacin (B3) 30mg 148%
  • Vitamin B6 3mg 127%
  • Folic Acid (B9) 62µg 16%
  • Vitamin B12 5µg 83%
  • Vitamin D 21µg 5%
  • Vitamin E 9mg 43%
  • Vitamin K 34µg 43%
Have a question about nutritional data? Let us know.
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