These Sous Vide Lemon Garlic Lingcod Cheeks come out buttery, tender, and packed with flavor. The garlic and lemon are classic, but the sous vide method brings it all together in a way that’s clean and consistent. It’s hands-off once it’s in the bath, and the result is melt-in-your-mouth cheeks that are perfect with rice, veggies, or tucked into tacos. This is the kind of dish that feels fancy but is incredibly easy to get right. Great for impressing guests or treating yourself to something a little special without a whole lot of fuss!
Sous Vide Lemon Garlic Lingcod Cheeks
Lingcod cheeks have a texture that’s firm but not tough, and they soak up flavor like a sponge. Using sous vide keeps them from drying out, which can happen fast with high heat. These are small cuts, so timing matters, but sous vide takes the guesswork out.
This works whether you’re cooking for two or doubling it for a crowd. It scales easily, and the flavor profile plays nice with all kinds of sides. You can keep it simple or get creative with sauces and garnishes.
If you haven’t cooked fish cheeks before, this is a great starting point. They’re one of the best-kept secrets in seafood: tender, rich, and easy to work with. And they don’t need much to shine.
Why You’ll Love This Dish
- Perfect Texture – Sous vide keeps the cheeks tender and juicy without overcooking.
- Bold, Simple Flavor – Lemon, garlic, and butter are all you need for a crowd-pleasing combo.
- Impressive But Easy – Feels restaurant-quality but only takes a few minutes of prep.
- Flexible Serving Options – Works over rice, pasta, grilled veggies, or in tacos.
- Great Use of a Premium Cut – Cheeks are often overlooked, but they’re pure gold if you can get them.
Sous Vide Lemon Garlic Lingcod Cheeks Shopping List
Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
- Lingcod Cheeks – Rich, tender, and meaty. The cheeks cook beautifully and have a clean, mild flavor. You can sub with halibut, rockfish, or other white fish cheeks.
- Lemon Juice – Adds brightness and helps cut through the richness of the butter.
- Melted Butter – Builds the base of the sauce and keeps everything rich and silky.
- Crushed Garlic – Punches up the flavor and infuses into the butter while cooking.
Traeger Miso Marinated Lingcod
How To Make Sous Vide Lingcod Cheeks
This is just the overview so you can see what you’re actually getting into here. When you are cooking, you’ll want to use the full recipe at the bottom of the page.
- Preheat your sous vide water bath to 145°F.
- Whisk together lemon juice, melted butter, and crushed garlic in a small bowl.
- Place the lingcod cheeks into a sous vide–safe bag and pour the lemon garlic mixture over them. Seal using a vacuum sealer or water displacement method.
- Submerge the sealed bag and cook for 2½ hours.
- Carefully remove the cheeks and serve with some of the warm garlic butter spooned over the top.
What Other Kinds Of Fish Cheeks Work For This Recipe?
Lingcod is ideal, but it’s not your only option. Many fish have edible cheeks that work great in this recipe. Just keep the sizes consistent and adjust cooking time slightly if needed.
- Halibut Cheeks – Sweet, flaky, and widely prized. They’re thicker, so you might add 10–15 minutes.
- Rockfish Cheeks – Smaller and more delicate, but very flavorful.
- Pacific Cod Cheeks – Mild and tender, available in some fish markets and frozen sections.
- Pollock Cheeks – Often underrated, these are excellent in texture and soak up flavor well.
- Walleye or Pickerel Cheeks – A freshwater option with a loyal following in the Midwest and Canada.
- Seabass Cheeks – More buttery in flavor, great for slightly shorter cook times.
- Grouper Cheeks – Chunky, flavorful, and perfect for this method if you can find them.
Sous Vide Lingcod Cheeks FAQ
Yes. You can cook the cheeks sous vide, then chill the sealed bag in an ice bath and refrigerate. To reheat, return the bag to a 130 to 135°F bath for 20 to 30 minutes before serving.
Cool the cheeks quickly and refrigerate in an airtight container. They’ll keep for up to 2 days. Reheat gently in a covered pan with a bit of the butter sauce.
Use halibut, rockfish, or any white fish cheeks you can get. Try to match the size and adjust time based on thickness.
Yes. Cooked cheeks freeze well. Cool them completely, store in a sealed bag, and freeze for up to 2 months. Reheat from frozen in a low temp water bath or thaw first and warm gently.
Spicy Sous Vide Lingcod Cheeks
Serve This With…
Sous vide lingcod cheeks hit that sweet spot between restaurant-quality and weeknight-friendly. The garlic-lemon butter soaks in without overpowering, and the texture you get from sous vide can’t be beat. Whether you’re making a light seafood dinner or feeding a group, this one’s hard to mess up and easy to love. Keep a few cheeks in your freezer, and you’ll always have something impressive ready to go.
Sous Vide Lemon Garlic Lingcod Cheeks
What I Use
Ingredients
- 2 pounds lingcod cheeks
- ⅛ cup lemon juice
- ½ cup melted butter
- 4 cloves crushed garlic
Instructions
- Preheat your sous vide water bath to 145°F.
- In a small bowl, whisk together the lemon juice, melted butter, and crushed garlic until well blended.
- Place the lingcod cheeks into a sous vide–safe bag. Pour the lemon garlic butter mixture over the fish, making sure the cheeks are evenly coated.
- Remove as much air from the bag as possible using a vacuum sealer or the water displacement method, then seal securely.
- Submerge the sealed bag into the preheated sous vide bath and cook for 2 ½ hours.
- Carefully remove the bag from the water, then take out the fish with tongs or a slotted spoon.
- Transfer the cheeks to a serving platter and spoon some of the warm lemon-garlic butter from the bag over the top.
- Serve immediately with your favorite sides.