1/2 lb halibut cheeks
2 T butter
2 T dry vermouth
1/2 lemon
pinch fresh dill, finely chopped
salt
pepper

Melt butter in pre-heated saute pan. Add vermouth and the juice of the half lemon. Add halibut, salt, and freshly ground black pepper and saute for about a 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)