This is easy to make, very succulent and tender, and subtly delicious.
Give it a try when you have fresh rosemary and mint on hand.
This makes enough for two but is simple to multiply.
I served it with unadorned veggies and fruit, but it would go with almost anything.
(I saved the flavorful leftover oil to cook something else in.)
Halibut Poached in Olive Oil with Mint Recipe
1 lb halibut, cut in 1-inch cubes or 1-inch thick filets
freshly ground pepper
4 Tablespoons of extra virgin olive oil
1 sprig of rosemary leaves
1/2 teaspoon of dried mint or mint tea leaves
2 garlic cloves, minced
Fresh mint, chopped, for garnish
Season halibut generously with salt and pepper.
In a medium sized skillet (not much larger than your amount of fish) heat the olive oil over low heat. Add the fish the dried mint and fresh rosemary.
Cook slowly until the fish starts turning opaque, about 3 minutes.
Stir in the garlic, and flip the fish, cooking for another 3 minutes. The heat should be low enough not to brown either the fish or the garlic.
Remove from the pan with a slotted spoon and garnish with fresh mint.