How to Pan-Fry Pacific Halibut Cheeks

1. Heat a large skillet over medium-high heat. When skillet is hot, add just enough oil to cover bottom of the skillet.

2. Meanwhile, use a tea towel or paper towel to pat fish dry, then lightly season both sides with salt and pepper. Dust with a fine layer of flour.

3. Once oil has begun to shimmer, carefully add halibut cheeks to the skillet and sear each side, flipping halfway through cooking. Use a fish spatula to help you flip the cheeks. Smaller pieces will only need a minute per side, while palm-sized pieces will need 2 minutes. Halibut is medium-done when it registers 120F at the thickest part of the cheek with an instant-read thermometer, or when cheek is slightly firm to the touch. Transfer cheeks to a serving platter and enjoy immediately.

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.