In Large skillet, melt butter over low-medium heat. When butter is melted, add wine. When skillet edge is HOT to touch, add all of the halibut cheeks, making sure that they do not overlap. Keep skillet on low-medium heat and let sit for two (2) minutes and flip before adding herbs. At two minute mark, flip, then add basil, thyme (or lemon thyme) and rosemary to skillet. keep rosemary leaves on stems while cooking. Season with garlic powder after adding the herbs. add onion, making sure to evenly distribute in the skillet. After adding onion, cover skillet without venting and reduce heat to low (1 1/2- 2 1/2). Let flavors condense for 2-2 1/2 minutes. Uncover, remove rosemary and finish Halibut to a flaky edge. This fish should NOT fall apart, but will be white and flaky around its circumference. Serve halibut cheeks drizzled with skillet liquid and garnished with some of the whole herbs and a lemon wedge if desired.
SIDE DISH SUGGESTION: Rice Pilaf or Risotto.
VEGETABLE SUGGESTION: Asparagus
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|Serving Size: 1 Serving (261g)|
|Recipe Makes: 2|
|Calories from Fat: 148 (41%)|
|Amt Per Serving||% DV|
|Total Fat 16.5g||22 %|
|Saturated Fat 4.5g||23 %|
|Monounsaturated Fat 6.1g|
|Polyunsanturated Fat 4.2g|
|Cholesterol 84mg||26 %|
|Sodium 126.2mg||4 %|
|Potassium 1058.2mg||28 %|
|Total Carbohydrate 2.4g||1 %|
|Dietary Fiber 0.4g||1 %|
|Sugars, other 2g|
|Protein 47.2g||67 %|
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Calories per serving: 364
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