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.
Yum!
Until Monday, and wishing you a fantabulous weekend,
Ann