Recipe: Fish with Mint

Fish with Mint
rec.food.cooking/Jill Milburn/1995

Halibut or other firm fish steaks
Olive oil
some garlic cloves, sliced thinly
1 onion, sliced thinly
3 handfuls of fresh mint, stems removed, slightly chopped
1/4 cup red wine vinegar
flour, pepper (optional)

Saute fish steaks over high heat in some olive oil (coat the fish lightly with flour and pepper first if you like a light coating) until almost done (2-3 minutes per side if the steaks are thick). Place the steaks on a plate and keep warm. Note that the steaks should be moved carefully if they are coated.

Saute an onion and as much garlic as you like in the same pan until soft and beginning to get golden. Pour in the vinegar and stir, scraping up any bits stuck to the pan, until the vinegar boils.

Put in two or three handfuls of fresh mint, chopped up a bit, stems removed and stir the leaves around in the sauce until the mint darkens and softens.

Place the steaks back in the pan, turning in the sauce to coat and cook a couple of more minutes per side, until the fish is done. Can be served cold or hot.