Halibut Cheeks with Dill and Vermouth
By: Sheri Wetherell
Published: Monday, March 8, 2010 - 2:38am

Ingredients




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

Preparation

1 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.)

About


If halibut cheeks are unavailable you can substitute appropriate amounts of halibut filets or ocean scallops for the meat. This is simple and fast!