Free Recipe Halibut Cheeks and Vermouth
Recipe Type: F Recipes
Recipe Preparation: cook
Cooking Temperature:
Recipe Serves: 2
Ingredients for Halibut Cheeks and Vermouth Recipe
1/2 lb Halibut cheeks
2 tb Butter
2 tb Dry vermouth
1/2 Lemon
1 pn Fresh dill; finely chopped
Salt & pepper to taste
Halibut Cheeks and Vermouth Preparation
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 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.) REC.FOOD.RECIPES ARCHIVES /FISH From rec.food.cooking archives. Downloaded from Glen”s MM Recipe Archive, .
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