Prep the livers by cutting in half, then cutting the two pieces into 2-3 smaller pieces.

In a large zip lock bag, add the liver, oil, salt, mint, and garlic. Squeeze out as much air as possible, and zip closed. Squish the livers around to get everything mixed and the livers coated. Place in the fridge to marinate for 30 minutes.

When ready to cook, heat a large non stick pan on medium high heat and add the contents of the zip lock bag.

Saute for 5-10 minutes are until no pink remains visible, almost ready, just another 1-2 minutes to go at this point. Remember, over cooked liver is tough liver, slightly pink inside is perfect.

Stir in the lemon or lime juice and saute for another 30 seconds.

Divide between two plates, garnish with chopped parsley or min, serve with sides of your choice. Enjoy.