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1/2 lb halibut cheeks
2 tbsp butter
2 tbsp dry vermouth
1/2 lemon
pinch fresh dill, finely chopped
salt
pepper
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.)
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