| Title: | Halibut Cheeks and Vermouth |
| Detail: | Halibut Cheeks and Vermouth
1/2 lb Halibut Cheeks
2 Tbsp Butter
2 Tbsp Dry Vermouth
1/2 Lemon
Pinch Fresh Dill, Finely Chopped
Salt
Pepper
Melt butter in pre-heated sautee pan.
Add the Vermouth and the Juice of 1/2 Lemon.
Add Halibut, Salt and Freshly ground Black Pepper and sautee for about 1 minute.
Turn, cover and finish cooking on the other side, for a total cooking time (over low heat)
of about 8-9 minutes per inch of thickness of the fish.
(Start with the lower amount; OVERCOOKED Halibut is dry and stringy; cook
until flaky and tender.) |
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