Olive-Oil Poached Halibut Nuggets With Garlic and Mint Recipe (2024)

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.

I didn't have mint, so I used basil. Also, I added fresh asparagus when I added the fish to the pan and then served over tricolor quinoa pasta. It was delicious. Also very quick. I think it will be a new go to.

Really nice! the quality of olive oil is critical.

Followed the recipe as written. I also removed the skin before cutting up the fish. Easy! Delicious! Will definitely make this again. Served with roasted potatoes.

I used this recipe for the third time tonight, this time with thick pieces of Chilean sea bass that I cut into pieces about the size of scallops. It's delicious!

No mint? Cut open a tea bag... it worked perfectly for me.

I made this exactly as written with Halibut. It was truly delicious. As others have mentioned, make sure you use a high quality EVOO. I served it over tri-color quinoa mixed with capers and chopped fresh parsley. Be sure to spoon the seasoned oil over each serving. I'll make this again and again and try different thick-cut firm fish; it's a flexible recipe.

Quick, easy and delicious!!!

Emphasis on... "heat oil over LOW heat" and it comes out amazing. Great recommendation to use a slotted spoon, that oil would go great over some roasted potatoes which I will include next time for sure.

We love Halibut!! I was grateful for the Notes section to complement this incredibly simple, easy, and quick recipe. Suggestions I followed: salt and pepper liberally about 15 minutes before cooking and no salt later, used butter and olive oil 2tb each, was very careful about low heat and turning the pieces as they cooked, checking the done-ness, and I used dill as the main herb. I also added a splash of dry white wine to make sure the fish had enough poaching liquid. Fabulous!

I had a perfectly lovely piece of halibut (pacific). Using this recipe, including some of the high-level comments, which made it at least edible (seriously, LOW HEAT {which i did})...I turned in into dogfood. If you don't like your dog. If you're buying halibut, treat it nicer.

For the pan, not the garnish, can fresh mint be used?

Only wish I had tried this earlier. This was so delicious and so easy to do. Do your best not to overcook it.

I buy a share of a local man's Alaskan fishing boat every year, and I have struggled with the halibut because it has such little intrinsic fat that it's very easy to dry out, no matter how careful I am. And it seems like the only thing to do with it is to serve it with a sauce that will distract you from the dried-out flesh. This method is a revelation! Not only does it not dry out the fish, it actually brings out the delicate flavors of halibut. Brava Melissa once again!

How much oil? Is the fish to be covered completely?

This is the easiest fish recipe ever! And so delicious. I skinned the halibut which I think made it cook more evenly. I didn't use dried mint but had fresh.

Delicious! Zested the lemon into the fish at the end of cooking. After plating the fish, I poured out the oil and tossed steamed asparagus into the pan to get a hint of the oil, lemon, and herbs. Served it on brown rice medley (Trader Joe's) with chopped pistachios on top -- highly recommended.

No mint? Cut open a tea bag... it worked perfectly for me.

This is a VERY tasty dish. The halibut was moist and flavorful, and as the recipe suggests, the sauce is wonderful on potatoes which I roasted as an accompaniment. I would suggest gently turning the fish cubes every so often as they are poaching to ensure even cooking. I'll definitely make this again!

Used basil and rosemary because it is what I had. Also, I started by sweating some onions on the bottom of the pan. Tender and tasty, I think the lemon is needed.

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.