| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Fish |
2 |
Servings |
INGREDIENTS
| 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 |
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.
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