This is a print preview of "Halibut Cheeks And Vermouth" recipe.

Halibut Cheeks And Vermouth Recipe
by Global Cookbook

Halibut Cheeks And Vermouth
Rating: 0/5
Avg. 0/5 0 votes
 
  Servings: 2

Ingredients

  • 1/2 lb Halibut cheeks
  • 2 Tbsp. Butter
  • 2 Tbsp. Dry vermouth
  • 1/2 x Lemon
  • 1 pch Fresh dill, finely minced Salt & pepper to taste

Directions

  1. I am blessed by being in a part of the world which has two of the finest seafood products in abundance: fresh salmon and halibut cheeks. The following is for the later, halibut cheeks, but you can substitute appropriate amounts of halibut filets or possibly (although I've not tried it, I suspect) ocean scallops for the meat. This is simple, fast, and a total accident. I apologize for the lack of exactitude in the cooking time, but any seafood varies widely in the thickness, that dictates the total cooking time.
  2. Heat butter in pre-heated sautee pan. Add in the vermouth and the juice of 1/2 lemon. Add in halibut, salt and freshly grnd 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 min per inch of thickness of the fish. (Start with the lower amount; overcooked halibut is dry and stringy; cook till flaky and tender.)
  3. /FISH