Olive-Oil Poached Halibut Nuggets With Garlic And Mint
- 1 lb halibut fillet, cut into 1 1/4 inch cubes
- 1/4 tsp fine sea salt, more to taste
- 1/4 tsp freshly ground black peper, more to taste
- 4 tbls extra virgin olive oil
- 1 small rosemary sprig
- 1/2 tsp dried mint
- 2 garlic cloves, minced
- Fresh lemon juice to taste (optional)
- chopped fresh mint for garnish
- 1. Season halibut all over with a generous pinch of salt and pepper. In a medium-size skillet just large enough to hold fish cubes in a single layer, heat oil over low heat. Add fish, rosemary sprig and dried mint, and let cook slowly until fish begins to turn opaque, about 3 minutes.
- 2. Stir in garlic and 1/4 tsp each of salt and pepper, and cook until garlic is fragrant and fish is just cooked through, another 3 minutes or so (heat should be low enough so as not to brown the garlic or fish but high enough to gently cook everything; the cooking time will vary widely with your stove).
- 3. Taste and add more salt and pepper and a few drops of lemon juice if desired. Stir in the fresh mint and serve, using a slotted spoon if you want to leave poaching oil in pan; it is delicious over couscous or potatoes.
halibut fillet, salt, ground black peper, olive oil, rosemary, mint, garlic, lemon juice, fresh mint
Taken from www.epicurious.com/recipes/member/views/olive-oil-poached-halibut-nuggets-with-garlic-and-mint-50038851 (may not work)