{"id":203,"date":"2014-04-04T04:30:07","date_gmt":"2014-04-04T11:30:07","guid":{"rendered":"https:\/\/annroth.net\/blog\/?p=203"},"modified":"2014-04-04T07:04:02","modified_gmt":"2014-04-04T14:04:02","slug":"fantastic-friday-recipe","status":"publish","type":"post","link":"https:\/\/annroth.net\/blog\/recipes\/fantastic-friday-recipe\/","title":{"rendered":"Fantastic Friday: Recipe!!"},"content":{"rendered":"<p style=\"text-align: center;\"><a href=\"https:\/\/annroth.net\/blog\/wp-content\/uploads\/2014\/04\/Halibut-cut-overlay.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-204\" alt=\"Halibut-cut-overlay\" src=\"https:\/\/annroth.net\/blog\/wp-content\/uploads\/2014\/04\/Halibut-cut-overlay-157x300.jpg\" width=\"157\" height=\"300\" \/><\/a><\/p>\n<p>It\u2019s 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.<\/p>\n<p><b>Halibut Cheeks and Vermouth<\/b><\/p>\n<p>Halibut cheeks are the sweetest part of the already sweet halibut (see image above), with a firm, flaky texture.<\/p>\n<ul>\n<li>1\/2\u00a0 pound halibut cheeks<\/li>\n<li>2 Tbsp butter<\/li>\n<li>2 Tbsp dry vermouth<\/li>\n<li>1\/2 lemon<\/li>\n<li>pinch of fresh dill, finely chopped<\/li>\n<li>salt and pepper to taste<\/li>\n<\/ul>\n<p>Melt butter in pre-heated saut\u00e9 pan. Add the vermouth and lemon juice. Add halibut, salt, pepper and dill, and saut\u00e9 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.\u00a0 Cook until flaky and tender.<\/p>\n<p>Yum!<\/p>\n<p>Until Monday, and wishing you a fantabulous weekend,<\/p>\n<p><em><strong>Ann<\/strong><\/em><\/p>\n<p><b>\u00a0<\/b><\/p>\n","protected":false},"excerpt":{"rendered":"<p>It\u2019s 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 [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[12,5],"tags":[],"class_list":["post-203","post","type-post","status-publish","format-standard","hentry","category-fantastic-friday","category-recipes"],"_links":{"self":[{"href":"https:\/\/annroth.net\/blog\/wp-json\/wp\/v2\/posts\/203","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/annroth.net\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/annroth.net\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/annroth.net\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/annroth.net\/blog\/wp-json\/wp\/v2\/comments?post=203"}],"version-history":[{"count":1,"href":"https:\/\/annroth.net\/blog\/wp-json\/wp\/v2\/posts\/203\/revisions"}],"predecessor-version":[{"id":205,"href":"https:\/\/annroth.net\/blog\/wp-json\/wp\/v2\/posts\/203\/revisions\/205"}],"wp:attachment":[{"href":"https:\/\/annroth.net\/blog\/wp-json\/wp\/v2\/media?parent=203"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/annroth.net\/blog\/wp-json\/wp\/v2\/categories?post=203"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/annroth.net\/blog\/wp-json\/wp\/v2\/tags?post=203"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}