Soy Sauce-Poached Halibut Cheeks

Soy Sauce-Poached Halibut Cheeks
Staff Writer
Halibut Cheeks

Jessica Chou

Halibut Cheeks

Since fish cheeks are the best part of the fish, and halibut's flavor is so light, you hardly have to do anything to make it taste good. In this recipe, a quick poach in a soy sauce-based mixture is all it takes to whip up a quick dish.

Check out more Healthy and Hearty Halibut Recipes.

Notes

Instead of mixing your own sauce, you can also buy soba shoyu soy sauce and dilute it with water to taste.

Ingredients

  • 1 1/2  tablespoon  soy sauce
  • 1 1/2  tablespoon  mirin
  • 1  tablespoon  lemon juice
  • 10  tablespoons  water
  • 1  pound  halibut cheeks
  • scallion, thinly sliced

Directions

Bring a pot of water to a boil. Mix the soy sauce, mirin, lemon juice, and water together. Adjust to taste. Then place in a saucepot and bring to a boil.

Quickly blanch the halibut cheeks in the hot water (30 seconds). Then place in the boiling soy sauce mixture, cover with a clean paper towel (to soak in and spread the sauce), and simmer for 4-5 minutes, until translucent in the middle.

Remove the cheeks and top with the slices of scallion.

Nutritional Facts

Total Fat
8g
11%
Sugar
1g
1%
Saturated Fat
2g
8%
Cholesterol
163mg
54%
Carbohydrate, by difference
14g
11%
Protein
49g
100%
Vitamin A, RAE
204µg
29%
Vitamin B-12
4µg
100%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
1mg
1%
Calcium, Ca
110mg
11%
Choline, total
6mg
1%
Fiber, total dietary
1g
4%
Folate, total
69µg
17%
Iron, Fe
5mg
28%
Magnesium, Mg
87mg
27%
Manganese, Mn
1mg
56%
Niacin
16mg
100%
Pantothenic acid
1mg
20%
Phosphorus, P
630mg
90%
Selenium, Se
120µg
100%
Sodium, Na
836mg
56%
Water
244g
9%
Zinc, Zn
2mg
25%

Sauce Shopping Tip

A great sauce is all about flavor. Be sure to get fresh and bold flavors to add to your sauces based on what looks good at the store.

Sauce Cooking Tip

When reducing a sauces be sure to keep an eye out and not let it burn. For extra shine in your sauce, add a pat of butter at the end.