Deviled Halibut


2 Lb. Halibut
4 t. Worcestershire sauce
4 T. olive oil
Salt and pepper to taste
1 cup onion thinly sliced
4 T. slivered garlic
4 T. dry vermouth


Coat both sides of fish with Worcestershire and set on plate.
Using olive oil in a hot skillet sear fish 2 minutes on each side. Salt and pepper each side and return to plate.

Add onions and garlic over med. heat till they soften. Form a bed, pour vermouth in pan, place fish on bed of onions, cover and cook for another 5 minutes till fish is firm to the touch.