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.

2
Servings
310
Calories Per Serving
Deliver Ingredients

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
  • 1 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
5g
7%
Sugar
1g
1%
Saturated Fat
1g
4%
Cholesterol
136mg
45%
Carbohydrate, by difference
10g
8%
Protein
54g
100%
Vitamin A, RAE
152µg
22%
Vitamin B-12
3µg
100%
Vitamin B-6
2mg
100%
Vitamin C, total ascorbic acid
1mg
1%
Calcium, Ca
85mg
9%
Choline, total
176mg
41%
Fiber, total dietary
1g
4%
Folate, total
67µg
17%
Iron, Fe
5mg
28%
Magnesium, Mg
92mg
29%
Manganese, Mn
1mg
56%
Niacin
20mg
100%
Pantothenic acid
1mg
20%
Phosphorus, P
727mg
100%
Selenium, Se
129µg
100%
Sodium, Na
842mg
56%
Vitamin D (D2 + D3)
13µg
87%
Water
250g
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.