Recipe - Halibut Cheeks And Vermouth

One half pound Halibut cheeks
2 tablespoon Butter
2 tablespoon Dry vermouth
One half Lemon
1 pn Fresh dill; finely chopped
Salt & pepper to taste

From: coburn@informix.com (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 preheated sautee pan. Add the vermouth and the juice of
One half 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 89 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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