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Halibut Cheeks and Vermouth

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


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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