Fresh Halibut cheeks are only available for a short time, but they are more than worth the wait. They’re pretty delicate, so plank grilling them is a great way to protect them from falling apart or overcooking.

Total Time: 30 minutes
Servings: 4


  • 2 Cedar Grilling Planks
  • 8 Halibut Cheeks
  • 2 Tbsp. Tarragon Leaves
  • 2 Leeks, white parts only
  • 2 Tbsp. Olive Oil
  • 1 Lemon, sliced
  • Salt and Pepper

Chef's Tip

Place the halibut under the other ingredients to help maintain even cooking.


  1. Preheat the grill or oven to 425°F and soak the grilling planks in hot water for at least 15 minutes.
  2. Place the halibut, thinly sliced leeks, lemon slices, tarragon and oil in a mixing bowl and toss to combine.
  3. Set the halibut on the planks and  sprinkle with salt and pepper.
  4. Place the planks on the grill or oven and close the lid or door.
  5. Cook for 15 – 20 minutes or until you reach an internal temp of 125°F, remove from the heat.
  6. Serve immediately with fresh lemon wedges.

*Keep a spray bottle of water handy in case of flare-ups.

Used in this recipe:

Cedar Grilling Plank