“How long should you try? Until.” – Jim Rohn
This quote speaks to me. Sometimes I wonder if all the hard work I put into my writing is worth the effort. But not putting the stories in my head on paper? I couldn’t stop if I wanted to. This week is about editing the second book in my Prosperity, Montana miniseries, using my editor’s suggestions. I like her suggestions–they always make my work stronger.
It’s time to get started. Whatever you do this week, make it count.
It’s Friday! Seems like the perfect day for a recipe. This halibut dish is scrumptious, and so easy to make. I wish I knew where I got it so that I could give the person who created it the credit they deserve. Unfortunately, I have no idea.
Halibut Cheeks and Vermouth
Halibut cheeks are the sweetest part of the already sweet halibut (see image above), with a firm, flaky texture.
- 1/2 pound halibut cheeks
- 2 Tbsp butter
- 2 Tbsp dry vermouth
- 1/2 lemon
- pinch of fresh dill, finely chopped
- salt and pepper to taste
Melt butter in pre-heated sauté pan. Add the vermouth and lemon juice. Add halibut, salt, pepper and dill, and sauté for about 1 minute. Turn the fish, reduce heat to low and cover. Cook for a total cooking time of 2-3 minutes per inch of thickness of the fish, but check the fish often, as overcooked halibut is dry and stringy. Cook until flaky and tender.
Until Monday, and wishing you a fantabulous weekend,
Congratulations, Laurie Kozlawski! Your comment qualified you for the drawing–and you won a free, autographed book! Contact me through the website with your email address, and we’ll go from there.