|½ pounds||Halibut cheeks|
|2 tablespoons||Dry vermouth|
|1 pinch||Fresh dill; finely chopped|
|Salt & pepper to taste|
From: coburn@... (David Coburn) Date: 17 Feb 1995 15:42:18 -0600 I am blessed by being in a part of the world that 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 (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, which dictates the total cooking time.
Melt butter in pre-heated sautee pan. Add the vermouth and the juice of ½ 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.) REC.FOOD.RECIPES ARCHIVES
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