Olive-Oil Poached Halibut Nuggets With Garlic and Mint

Ingredients

• 1 pound halibut fillet, cut into 1 1/4-inch cubes
• ¼ teaspoon fine sea salt, more to taste
• ¼ teaspoon freshly ground black pepper, more to taste
• 4 tablespoons extra virgin olive oil
• 1 small rosemary sprig
• ½ teaspoon dried mint
• 2 garlic cloves, minced
• Fresh lemon juice, to taste (optional)
• Chopped fresh mint, for garnish

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    452 calories; 30 grams fat; 4 grams saturated fat; 20 grams monounsaturated fat; 3 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 42 grams protein; 111 milligrams cholesterol; 446 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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2 servings

Preparation

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 teaspoon 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 the poaching oil in pan; it is delicious over couscous or potatoes.

About 15 minutes