Olive oil halibut nuggets with garlic and mint

A great, healthy and delicious dish that’s easier than it seems.  Give it a try with Olé extra virgin olive oil.

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 Olé extra virgin olive oil
2 minced garlic cloves,
½ teaspoon dried mint
1 small rosemary sprig
Fresh lemon juice, to taste (optional)
Chopped fresh mint (for garnish)

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.halibut

Garlic Sauteed Kale & Tomatoes with garlic and olive oil

This kale sauté is a great starter. Try it served with salmon or grilled chicken.

Serves: 4

Ingredients:
• 1/4 cup Olé extra virgin olive oil
• 2 garlic cloves, minced
• 1 pint grape tomatoes, sliced in halves
• 2 bunches of curly kale, stems removed, and chopped
• Juice of 1/2 a lemon
• Sea salt, to taste
• Cracked black pepper (to taste)

Steps:
1. Heat the garlic and Olé extra virgin olive oil over medium heat in a large saute pan.
2. Add the chopped kale and sauté until slightly wilted, about 1 minute.
3. Add the garlic and grape tomatoes.
4. Sauté for an additional 2 – 3 minutes until the tomatoes are soft.
5. Add the lemon juice.
6. Season with sea salt and freshly cracked black pepper, to taste.Kale