Olive-Oil Poached Halibut Nuggets With Garlic and Mint
- Total Time
- About 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1pound halibut fillet, cut into 1¼-inch cubes
- ¼teaspoon fine sea salt, more to taste
- ¼teaspoon freshly ground black pepper, more to taste
- 4tablespoons extra virgin olive oil
- 1small rosemary sprig
- ½teaspoon dried mint
- 2garlic cloves, minced
- Fresh lemon juice, to taste (optional)
- Chopped fresh mint, for garnish
Nutritional analysis per serving (2 servings)
453 calories; 30 grams fat; 4 grams saturated fat; 0 grams trans fat; 21 grams monounsaturated fat; 4 grams polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 42 grams protein; 447 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 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.
- Step 2
Stir in garlic and ¼ 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).
- Step 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.
Private Notes
Comments
I'm crazy about this recipe and have made it many times with any fish thick enough to work. (I've never actually done it with hallibut, but it's great with cod, hake, pollock, salmon, bass, black fish, cat fish etc. ) - I add more herbs than she does, and just smash the garlic cloves, rather than mincing. I've done it with ginger, chiles and cilantro too. Key is keep the heat very, very low, and seasoning fish adequately. It comes out tender and delish every time.
Simple and simply delicious. I salted and peppered the fish more liberally than the recipe recommends and let it rest a bit before poaching. Didn't add any more salt while poaching. Served with dill potato salad - perfect summer supper.
Really nice! the quality of olive oil is critical.
I love this recipe. Sometimes I use cod. But I always add a little crushed red pepper flakes.
I added too much salt, but ow it was great. I used fennel and tarragon and it was taytaytasty
I don't think the mint fits that well but no harm as it merely hid behind the real star flavors of garlic, rosemary and really fine olive oil. Easy dish, well received, will keep doing. Nice to have another go-to dish.