Preheat a pan over medium-high heat and coat lightly with oil.
Sauté the scallions (and garlic granules, optional) until soft and fragrant.
Sprinkle both sides of the cheeks very lightly with salt (and optionally with garlic granules, paprika, or Vital Choice Organic Seafood Marinade herb-spice mix), and place the cheeks in the pan, being careful not to overcrowd. Cook 2 minutes and turn over, then cook for another 2 minutes.
Add the butter (optional) and turn the cheeks over to coat both sides. Cook for an additional minute or 2 on each side, being careful not to overcook; cheeks take only 5-6 minutes total to cook through.
Remove to a plate, cover, and allow the cheeks to self-cook for 3-4 minutes. Serve with long grain white rice, risotto, or oiled pasta and crisp sautéed vegetables.
Alaskan Halibut is light and lean, with a wonderfully fresh, versatile flavor and delicate texture.
Because the purity of longer-lived predatory fish (like halibut) declines as they age, we procure only sustainably harvested Alaskan Halibut that weigh 20 lbs or less.
This purity-focused policy also ensures that our halibut is more tender than most.
Our halibut cheeks are even more delicate and sweet!
Storage
Keep frozen at or below 0° F (-18° C). Vacuum-sealed fish held under these conditions should retain its quality for at least six to 12 months. Shellfish and lean white fish (halibut, cod) generally have a longer freezer life than fatty fish (salmon, tuna, sablefish).
NOTE: Seafood stored in frost-free freezers should be used within 3 months.
Thawing instructions Thaw under refrigeration at or below 38 degrees Fahrenheit (3 degrees Celsius). Before thawing, puncture or remove packaging.
For quick-thawing, place frozen package in cool water for approximately 20 to 30 minutes, just until contents are flexible. Once thawed, immediately cook or refrigerate (if refrigerating, puncture package). Prior to cooking, do not allow fish to reach temperatures above 38 degrees Fahrenheit (3 degrees Celsius).
Cooking and serving tips
Rinse fish quickly in cold, clean water.
Cook in a medium-hot lightly oiled pan, under a broiler, or on the grill for 7-8 minutes, until only the very center is still translucent.
Remove fish from heat and let it “self-cook” another two to three minutes, until just cooked through to center before serving.
NOTE: It is perfectly safe and healthful to serve our fish raw or partly cooked, because flash-freezing has rendered it 100% sushi-safe.
Enliven your fish entree with seasonings such as Vital Choice Organic Salmon Marinade Mix or other herb-spice blends.
Add the seasonings of your choice to a little olive oil and marinate the fish, refrigerated, for 30-60 minutes or overnight. Or, simply mist fish lightly with olive oil or macadamia nut oil and dust with seasonings before cooking.
