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Ingredientes
- 1/2 lb Halibut cheeks
- 2 Tbsp. Butter
- 2 Tbsp. Dry vermouth
- 1/2 x Lemon
- 1 pch Fresh dill, finely minced Salt & pepper to taste
Direcciones
- I am blessed by being in a part of the world which 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 possibly (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, that dictates the total cooking time.
- Heat butter in pre-heated sautee pan. Add in the vermouth and the juice of 1/2 lemon. Add in halibut, salt and freshly grnd 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 min per inch of thickness of the fish. (Start with the lower amount; overcooked halibut is dry and stringy; cook till flaky and tender.)
- /FISH
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 21g | |
| Recipe makes 2 servings | |
| Calories 104 | |
| Calories from Fat 101 | 97% |
| Total Fat 11.54g | 14% |
| Saturated Fat 7.3g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 82mg | 3% |
| Potassium 14mg | 0% |
| Total Carbs 0.73g | 0% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.2g | 0% |
| Protein 0.21g | 0% |
