Soy Sauce-Poached Halibut Cheeks Recipe


Nutrition

Cal/Serving: 232
Daily Value: 12%
Servings: 2

High-Protein, Low-Fat, Low-Carb
Sugar-Conscious
Fat3g5%
Saturated1g3%
Carbs3g1%
Fiber0g1%
Sugars1g0%
Protein43g86%
Cholesterol111mg37%
Sodium835mg35%
Calcium27mg3%
Magnesium61mg15%
Potassium1043mg30%
Iron1mg4%
Zinc1mg6%
Vitamin A227IU5%
Vitamin C4mg7%
Thiamin (B1)0mg8%
Riboflavin (B2)0mg6%
Niacin (B3)15mg75%
Vitamin B61mg62%
Folic Acid (B9)35µg9%
Vitamin B122µg42%
Vitamin D11µg3%
Vitamin E1mg7%
Vitamin K16µg19%
Fatty acids, total monounsaturated1g0%
Fatty acids, total polyunsaturated1g0%
Have a question about the nutrition data? Let us know.

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Halibut Cheeks
Jessica Chou

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.

4
Ratings8

INGREDIENTS

  • 1 1/2 tablespoons soy sauce
  • 1 1/2 tablespoons 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.

Recipe Details

Servings: 2
Cuisine: Asian

Notes and Substitutions:

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



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