Recipe for Halibut Cheeks with Tomato Saffron Cream
Cheeky.
The first cheeks I ever had were cod cheeks; they were deep fried and served with a side of fries. Basically, upscale fish and chips. I was amazed how sweet and tender they were but saw them offered on a menu only that one time. It wasn’t until we moved to Tucson that I discovered beef and pork cheeks — again, so sweet and tender, but hard to find. (Perhaps restaurants have cornered the market for them?)
When I was ordering some elk medallions from Beck & Bulow in New Mexico (a fantastic resource for meats, poultry, and fish/seafood), I was delighted to learn they also carry halibut cheeks. With my past cheeky experiences, I was pretty sure I was in for a treat. (Spoiler alert: they were a treat!) One good-sized halibut cheek is a perfect serving size, as they are not only sweet, but very rich. Of course I made them more so by serving them in a tomato saffron cream sauce. This dish can be made with halibut fillets, or any other firm white fish, but if cheeks are available, grab them!
2large halibut cheeksor firm white fish, about 3/4 pound
salt
freshly ground whiteor black pepper
2tablespoonsunsalted butter
1shallotminced
1/2teaspoonhot paprika
2tomatoesseeded and grated, about 1 cup(see note)
a big pinch of saffron threadsplus extra
1/4cupwhite wine
1/4cupcream
3tablespoonscanola oil
Instructions
Salt and pepper the halibut cheeks on both sides, and set them aside.
Place the butter in a large skillet over medium heat. When it’s hot, add the shallot and cook gently until translucent — 4 to 5 minutes. Add the hot paprika and stir for 30 seconds.
Add in the grated tomatoes (see notes) and saffron threads; stir and bring to a simmer. Cook over medium heat until thickened, about 5 minutes.
Pour in the white wine and continue simmering until thick again — about 3-4 minutes. Transfer to a blender or food processor, making sure to get all the bits out of the pan, and purée. Return to the pan and add the cream; stir to blend and set aside until ready to serve.
Preheat oven to 350°F.
Heat a 10-inch ovenproof skillet over high heat and add the oil. Pat the halibut cheeks dry as the oil warms. When hot, add the cheeks flat side down in the pan.
Reduce heat just a little and sear the fish undisturbed for 4 minutes. Turn them and continue to sear for 30 seconds. Remove from the cooktop and place in the oven for 5 minutes to finish.
Meanwhile reheat the sauce and divide among two shallow soups plates. Carefully transfer the cooked halibut cheeks to each plate, garnish with a few saffron threads, and serve.
Notes
Serves 2.To grate the tomatoes (see video below), cut them across the equator and scoop out the seeds. Then, using the large holes on a box grater (in a shallow bowl), place the flat side of the tomato onto the grater and, with your hand flat and parallel to the grater, begin grating. The skin will stay in your hand while the flesh goes into the bowl. You should have about 1 cup tomato pulp.If you wish to use tomato passata instead of grating a fresh tomato, use less as it is already quite concentrated — perhaps 2/3 cup. It will take less time to thicken, as well.
I’ve honestly never heard of fish cheeks before (beef cheeks, yes). It seems to me that fish have such small heads there wouldn’t be enough flesh in the cheeks (but then, what do I know)? Those sweet cheeks combined with the saffron cream sauce sounds like a winner!
That looks and sounds amazing – I’d buy them and cook this! I’ll ask at the fish stall.
Cod and hake cheeks are very popular in Spain and especially in País Vasco. In the old days, fish were so cheap (of little profit) that fishermen kept the heads to feed their families. Hake throat is a particular delicacy, something that was once a throw away item now costs more than the fish itself! The throats can go for €70 per kg, whereas hake is about €12 per kg in the market.
Bacalao pil pil is often made with salt cod cheeks – the gelatin in the cheek emulsifies the olive oil that it’s cooked in. This is cooked very slowly and agitated by rocking the cazuela. It’s allowed to warm up and then turned off and agitated. This happens a few times before the sauce thickens. If it’s stirred the emulsification doesn’t happen. Bacalao pil pil does contain garlic, which supposedly helps in the emulsification, but there’s so much gelatin in cod cheeks, I think it might work without it!
This looks like right out of a star restaurant, David! Don’t think I can find just halibut cheeks here, but I bet the sauce would go beautifully with halibut fillets.
The halibut cheeks and the tomato saffron sauce look and sound delicious! I like the video showing how to properly grate the tomatoes. I also like the Beck & Bulow website. I will be ordering from them soon. Thanks!
There used to be fish markets in Tucson before fish became widely available in regular grocery stores. But they deal with just a narrow selection of fish and cuts. I suspect coastal cities have a greater selection.
My god, are halibuts 500 pound fish?!! Those are huge cheeks! Beautiful recipe. I’ve only made beef cheeks before. I’d love to try cod cheeks and chips!!! Grate video.
these look so good David. I do love beef cheeks tho you see them so rarely in restaurants, and it’s not something i would cook myself. I love the saffron and paprika here in this dish!
cheers
sherry
Fran @ G'day Souffle'
August 29, 2026 at 5:41 amI’ve honestly never heard of fish cheeks before (beef cheeks, yes). It seems to me that fish have such small heads there wouldn’t be enough flesh in the cheeks (but then, what do I know)? Those sweet cheeks combined with the saffron cream sauce sounds like a winner!
Mad Dog
August 29, 2026 at 6:07 amThat looks and sounds amazing – I’d buy them and cook this! I’ll ask at the fish stall.
Cod and hake cheeks are very popular in Spain and especially in País Vasco. In the old days, fish were so cheap (of little profit) that fishermen kept the heads to feed their families. Hake throat is a particular delicacy, something that was once a throw away item now costs more than the fish itself! The throats can go for €70 per kg, whereas hake is about €12 per kg in the market.
Bacalao pil pil is often made with salt cod cheeks – the gelatin in the cheek emulsifies the olive oil that it’s cooked in. This is cooked very slowly and agitated by rocking the cazuela. It’s allowed to warm up and then turned off and agitated. This happens a few times before the sauce thickens. If it’s stirred the emulsification doesn’t happen. Bacalao pil pil does contain garlic, which supposedly helps in the emulsification, but there’s so much gelatin in cod cheeks, I think it might work without it!
angiesrecipes
August 29, 2026 at 6:16 amThis looks like right out of a star restaurant, David! Don’t think I can find just halibut cheeks here, but I bet the sauce would go beautifully with halibut fillets.
Barb
August 29, 2026 at 7:24 amThe halibut cheeks and the tomato saffron sauce look and sound delicious! I like the video showing how to properly grate the tomatoes. I also like the Beck & Bulow website. I will be ordering from them soon. Thanks!
Carolyn Niethammer
August 29, 2026 at 7:52 amThere used to be fish markets in Tucson before fish became widely available in regular grocery stores. But they deal with just a narrow selection of fish and cuts. I suspect coastal cities have a greater selection.
Mimi Rippee
August 29, 2026 at 8:48 amMy god, are halibuts 500 pound fish?!! Those are huge cheeks! Beautiful recipe. I’ve only made beef cheeks before. I’d love to try cod cheeks and chips!!! Grate video.
FEL!X
August 29, 2026 at 6:40 pmI was always keen to get cheeks from Lotte / Monkfish. Also delicious!
What you call «Papal Grater» we use in Switzerland for Rösti!
Sherry M
August 29, 2026 at 10:05 pmthese look so good David. I do love beef cheeks tho you see them so rarely in restaurants, and it’s not something i would cook myself. I love the saffron and paprika here in this dish!
cheers
sherry
Sherry M
August 29, 2026 at 10:06 pmI meant to say i know this is a fish dish; didn’t mean to sound like it’s beef :=)
sherry