Halibut is in season right now which means halibut cheeks are also available. If you've never had halibut cheeks, you're in for a treat! Tender and delicious, this delicacy is sometimes difficult to get your hands on. Because of their natural sweetness (not unlike lobster) they don't need a lot of fuss when preparing. We love to do a simple sauté in dry vermouth and lemon juice with some fresh dill.
Halibut Cheeks with Dill and Vermouth
Serves 2
1/2 pound Halibut cheeks
2 tablespoons Butter
2 tablespoons Dry vermouth
1/2 Lemon
1 pinch Fresh dill, finely chopped
Salt & pepper to taste
Melt butter in pre-heated sauté pan. Add the vermouth and the juice of 1/2 lemon. Add halibut, salt and freshly ground black pepper and sauté 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.)
