Easy Recipe: Halibut Cheeks with Dill and Vermouth

April 16, 2013

Halibut is in season right now which means halibut cheeks are also available. If you've never had halibut cheeks, you're in for a treat! Tender and delicious, this delicacy is sometimes difficult to get your hands on. Because of their natural sweetness (not unlike lobster) they don't need a lot of fuss when preparing. We love to do a simple sauté in dry vermouth and lemon juice with some fresh dill.

Halibut Cheeks with Dill and Vermouth
Serves 2

1/2 pound Halibut cheeks
2 tablespoons Butter
2 tablespoons Dry vermouth
1/2 Lemon
1 pinch Fresh dill, finely chopped
Salt & pepper to taste

Melt butter in pre-heated sauté pan. Add the vermouth and the juice of 1/2 lemon. Add halibut, salt and freshly ground black pepper and sauté 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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