This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission.
This recipe for Air Fryer Halibut Cheeks with Red Pepper Shallot Pan Sauce is simple and delicious, and really highlights the luscious succulent morsels of fish. It’s the perfect combination of buttery white fish served with a vibrant red pepper sauce.
Halibut Cheeks remind me a lot of scallops. Both in their flavor, and that they are small rounds of delicately flavored seafood. If you haven’t tried them, they’re a must for any seafood lover.
We appreciate you
Please let me know if you have any questions about this recipe. I read all the comments myself and I try to help as soon as I can. I have readers from all levels of comfort and experience in the kitchen on my site, and I’ve tried to answer some of your questions already in the post. But if I’ve missed anything, please feel free to leave a comment and ask.
What are Halibut cheeks?
Halibut cheeks are simply the cheek muscle from the head of the halibut fish.
Which means that each halibut has two cheeks to give. And you’ll notice that halibut cheeks vary in size and thickness. This is because the fish itself varies in size. Smaller fish having smaller cheeks.
Alaskan halibut cheeks are available year-round. And the average serving size of halibut cheeks is about a half of a pound.
Halibut cheeks are a boneless tender white fish with a buttery sweet flavor. Like I said, similar to scallops. And are considered a delicacy.
Not only are they delicious, but they’re also good for you. They’re filled with lots of heart-healthy omega-3 fatty acids, protein, and magnesium.
How to thaw
Most purchased halibut cheeks will come frozen, and you’ll want to thaw them before cooking.
The best way to thaw halibut cheeks is to leave them in the sealed bag and place them in the fridge overnight or at least 8 to10 hours before cooking them to allow them to thaw completely.
If you forget to pull them out of the freezer last night, place the frozen sealed pouch in a bowl of cool water for 30 to 45 minutes. Check on the water while they thaw, you don’t want it to get warm. Change it out for more cool water if you need to.
How to cook halibut cheeks
The first thing you’ll want to do is lay the cheeks out and pat them dry with a paper towel.
Then you season them however you like with salt, pepper, Cajun spice, Potlatch, garlic powder, any bottled fish seasoning will all work. Check around in your cupboard too – you may have a jem of forgotten about spice mix in there.
At this point you can either air fry, pan sear, grill, or bake them.
I usually make halibut cheeks on the stove top by pan searing. This time I decided I wanted to make them in the air fryer. All the other fish I’ve tried in the air fryer is great. Check out my Air Fryer Salmon, Air Fryer Chili Lime Cod, and Air Fryer Cedar Plank Salmon.
Red pepper sauce:
For the full recipe with ingredient amounts be sure to scroll down to the printable recipe card.
Heat oil on medium heat in a small saucepan. Add the finely chopped shallots and sliced garlic to the pan. Cook for 2 minutes or until the shallots and garlic begin to soften.
Add the dried basil and oregano and cook for about 1 minute stirring often.
Add the broth and cook until the sauce reduces by about half, about 5 minutes.
Once reduced, add the coarsely chopped roasted red peppers, and cook just until they soften, about 5 minutes.
Season with salt and pepper to taste.
Remove the sauce from the heat set aside until ready to serve over the halibut cheeks.
Air fryer halibut cheeks method:
The air fryer is my preferred method for making fish right now because it keeps the smell contained, and clean-up is so much easier!
Lay the halibut cheeks out in a single layer and pat dry with a dry paper towel. Season them with salt and pepper to taste.
Preheat the air fryer.
Place the halibut cheeks in a bowl and drizzle with oil. Toss gently to coat.
Place prepared halibut cheeks in a single layer in the basket, being careful not to overcrowd the air fryer. You’ll probably have to cook the cheeks in two batches.
Cook at 380° F for 6 to 8 minutes, or until lightly browned and center is opaque.
Stove top method:
Lay the halibut cheeks out in a single layer and pat dry with a dry paper towel. Season them with salt and pepper to taste.
For a basic pan searing, heat 1 tablespoon oil or butter in large nonstick skillet over medium-high heat.
Cook over medium-high heat 3 to 4 minutes per side; until center is opaque.
Sprinkle with salt and pepper and serve. Super simple. And, in fact this method can be used if you don’t have or want to use the air fryer. And these pieces of fish can be seared and served with this great red pepper sauce.
I love the air fryer for cooking fish because it keeps the smell contained, and it keeps the mess of hot oil contained!
Halibut cheeks cook quickly, just be sure not to overcook them. They’re perfectly done when they become slightly firm, not hard, and go from translucent to opaque.
I served these with Stovetop Ranch Carrots.
These will also be delicious when served on top of a Winter Grain Bowl, with Roasted Asparagus, or Shishito Peppers.
Let’s keep in touch
If you like seeing my recipes subscribe via email in the upper right.
Or, connect with me on your favorite social media channel for recipes, photos, & much more:
Pinterest, Facebook, Instagram, YouTube and Twitter!
And find my shop on Amazon for recommendations on cool tools
If you try this recipe,
please come back & leave a comment below letting us know how it goes.
Share a picture & tag @lifecurrents on Instagram.
Or you can upload a “tried it” photo (I would love to see)
via the pin.
Recipe
Air Fryer Halibut Cheeks with Red Pepper Shallot Pan Sauce
Equipment
Ingredients
Red Pepper Shallot Pan Sauce:
- 3 tablespoons olive oil divided use
- 2 medium shallots finely chopped
- 2 garlic cloves thinly sliced
- ¼ teaspoon dried basil
- ¼ teaspoon dried oregano
- 1 cup vegetable broth
- 1 cup roasted red peppers coarsely chopped
- Salt and pepper to taste
Halibut Cheeks:
- 1 pound halibut cheeks
- Lemon wedges for serving if desired
- Chopped fresh herbs if desired
Instructions
Red Pepper Shallot Pan Sauce:
- Heat 1 tablespoon olive oil on medium heat in a small saucepan. Add the finely chopped shallots and sliced garlic to the pan. Cook for 2 minutes or until the shallots and garlic begin to soften.3 tablespoons olive oil, 2 garlic cloves, 2 medium shallots
- Add the dried basil and oregano and cook for about 1 minute stirring often.¼ teaspoon dried basil, ¼ teaspoon dried oregano
- Add the broth and cook until the sauce reduces by about half, about 5 minutes.1 cup vegetable broth
- Once reduced, add the coarsely chopped roasted red peppers, and cook just until they soften, about 5 minutes.1 cup roasted red peppers
- Season with salt and pepper to taste.Salt and pepper
- Remove the sauce from the heat set aside until ready to serve over the halibut cheeks.
Halibut cheeks:
- Lay the halibut cheeks out in a single layer and pat dry with a dry paper towel. Season them with salt and pepper to taste.1 pound halibut cheeks
Air fryer:
- Preheat the air fryer to 380° F.
- Place the halibut cheeks in a bowl and drizzle with 1 tablespoon oil. Toss gently to coat.
- Once the air fryer is preheated, place oiled halibut cheeks in a single layer in the basket, being careful not to overcrowd the air fryer. You’ll probably have to cook the cheeks in two batches.
- Cook at 380° F for 6 to 8 minutes, or until lightly browned and center is opaque.
Pan sear:
- In a large sauté pan, heat 1 tablespoon olive oil on medium heat.
- Once the oil is hot, add a few halibut cheeks at a time, working in batches to not overcrowd the pan. Cook over medium heat until they are browned on one side, flip, and continue to cook on the second side until browned, about 3 to 4 minutes per side.
Serve fish:
- Serve cooked halibut cheeks with red pepper shallot pan sauce.
- Garnish with a squeeze of lemon wedge and fresh herbs if desired.Lemon wedges for serving, Chopped fresh herbs
Nutrition
Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.
Mindy
This is SUCH a yummy dish. We love halibut but have never made it in the air fryer before, well, this is our new favorite way to make it! And that red pepper sauce is AMAZING. 10/10!