Mediterranean Lemon Poached Halibut
Easy and quick poached halibut recipe. So delicate and packed with Mediterranean flavors from spices to aromatics and fresh herbs!
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 tsp dried oregano
- 1 tsp coriander
- 1/2 tsp ground paprika
- 1/2 tsp each salt and pepper
- 2 lb Halibut fillet (I used wild Alaskan Halibut)
- Private Reserve Extra Virgin Olive Oil
- 1/2 cup finely chopped red onion
- 7 to 8 garlic cloves, minced
- 2 1/2 cup chicken broth
- 1/2 cup white wine
- 2 large lemons, zested and juiced
- 1/2 cup chopped fresh parsley
- 10 large basil leaves, gathered together and thinly sliced (chiffonade)
- 1 tbsp capers
- 3 scallions, both white and green parts, chopped
- 1/4 cup grated carrots
Instructions
- 1
In a small bowl, mix all the spices, salt and pepper, to make the spice blend.
- 2
Pat halibut fillet dry, and rub both sides with the spice rub. Set aside at room temperature for a few minutes.
- 3
In a large cast iron skillet like this one, add 1 1/2 tbsp extra virgin olive oil to coat the bottom of the skillet. Heat over medium heat until shimmering but not smoking. Add chopped onions, and cook over medium-low heat for 4 minutes, tossing regularly until translucent. Add garlic and cook another 30 seconds.
- 4
Now add the chicken broth, wine, lemon juice, lemon zest, fresh herbs, and capers.
- 5
Bring liquid to a simmer, then reduce heat to low and carefully add the fish in. Cover the skillet loosely with foil or a lid and cook on low for 8 to 10 minutes, or until the fish is opaque and flaky, firm but not dry.
- 6
Remove the skillet from heat. Top the fish with more fresh herbs, capers, grated carrots, and chopped scallions.
- 7
If you cooked the fish in one piece like I did, cut into desired portions and serve in shallow bowls with the lemon-wine poaching liquid. You can simply add crusty bread to sop up the liquid, or serve atop plain orzo or Lebanese rice!