Air Fryer Halibut Cheeks with Red Pepper Shallot Pan Sauce
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.
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.
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
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.
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 cooked halibut cheeks with red pepper shallot pan sauce.
Garnish with a squeeze of lemon wedge and fresh herbs if desired.