| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Fish |
2 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Halibut cheeks |
| 2 |
T |
Butter |
| 2 |
T |
Dry vermouth |
| 1/2 |
|
Lemon |
| 1 |
pn |
Fresh dill, finely chopped |
|
|
Salt & pepper to taste |
INSTRUCTIONS
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,
http://www.erols.com/hosey.
A Message from our Provider:
“WARNING: Exposure to the Son may prevent burning.”