4-6 halibut cheeks
salt, pepper, paprika, flour
1 T extra-virgin olive oil
1 T butter
1 - 2 T dry vermouth or white wine
lemon and parsley as garnish
Sprinkle both sides of the cheeks with salt, pepper and paprika. Dredge lightly
in flour. Set aside.
Heat the olive oil and butter over high heat in a skillet. When hot, but not smoking,
cook the cheeks quickly on each side (1-3 minutes) until lightly browned and just cooked
through. Remove the cheeks to a warm serving platter.
Add the vermouth to the hot pan. Reduce heat and stir until the liquid is reduced slightly.
Pour over the cheeks, garnish with chopped parsley and lemon wedges.
Makes 2 servings.
Be careful to not overcook halibut cheeks, they should be just cooked through. Slightly underdone is better than overdone. They get horribly stringy and tough if overcooked.
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