2lbs. halibut fillet, cut into 1¼ cubes ½ t fine sea salt ½ t freshly ground black pepper, more to taste ¼ c extra virgin olive oil 1 medium‐sized rosemary sprig 1t, rounded dried mint or oregano 4 garlic cloves, minced Fresh lemon juice, to taste (optional) Chopped fresh mint, or parsley for garnish. Creamed Spinach Olive‐oil poached Halibut
Season halibut all over with salt. 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 or oregano, and let cook slowly until fish begins to turn opaque, about 3 ‐ 4 minutes. Stir in garlic and 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). Taste and add more salt and pepper and a few drops of lemon juice if desired. Stir in the fresh mint or parsley and serve, using a slotted spoon if you want to leave the poaching oil in pan; it is delicious over couscous or potatoes.
Notes and Instructions
Another standard in our house year round. In fact, we’re having it tonight for dinnier! VERY easy, takes no time at all to cook, and everyone loves it. Excellent over steamed, sliced new potatoes, rice or our favorite couscous from Canaan Fair Trade. It is, as the name says, Fair Trade, organic and hand‐rolled by awomen’s cooperative in Palestine. You have to try it to believe it. You can buy it here: https:// www.canaanusa.com/shop/dried‐foods/ . Try sautéing it in olive oil before cooking it in boiling water to give it a toasty flavor. They also have fabulous olive oil and other food products.