Try this Halibut Cheeks and Vermouth recipe, or contribute your own.
Suggest a better descriptionFrom: 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 Ive 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 G Internet, G Internet.
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Serving Size: 1 Serving (169g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 274 | ||
Calories from Fat: 127 (46%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.1g | 19 % | |
Saturated Fat 7.7g | 38 % | |
Monounsaturated Fat 3.8g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 66.8mg | 21 % | |
Sodium 223.2mg | 8 % | |
Potassium 555.4mg | 15 % | |
Total Carbohydrate 4.5g | 1 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 4.4g | ||
Protein 23.8g | 34 % | |
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Calories per serving: 274
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