30-Minute Mediterranean Lemon Poached Halibut
Tender halibut fillets poached in a fragrant Mediterranean broth of chicken stock, white wine, lemon, and fresh herbs. The gentle cooking method keeps the fish moist and flaky while infusing it with bright citrus and aromatic spices. Topped with fresh parsley, basil, capers, and scallions for a colorful presentation. This elegant yet simple dish is perfect for dinner parties or weeknight meals when you want something special. The flavorful poaching liquid doubles as a light sauce that pairs beautifully with crusty bread or rice.
Ingredients
- 1 tsp dried oregano
- 1 tsp coriander
- ½ tsp ground paprika
- ½ tsp salt
- ½ tsp pepper
- 2 lb halibut filletcod1:1seafoodadds fish
similar flaky white fish
- extra virgin olive oil
- ½ cup red onion, finely chopped
- 7 garlic cloves, minced
- 2 ½ cup chicken broth
- ½ cup white wine
- 2 large lemons, zested and juiced
- ½ cup fresh parsley, chopped
- 10 large basil leaves, chiffonade
- 1 tbsp capers
- 3 scallions, chopped
- ¼ cup carrots, grated
Instructions
- 1
Mix oregano, coriander, paprika, salt and pepper in a small bowl
- 2
Pat halibut dry and rub both sides with spice blend
- 3
Let fish rest at room temperature for a few minutes
- 4
Heat olive oil in large cast iron skillet over medium heat until shimmering
- 5
Add onions and cook over medium-low heat for 4 minutes until translucent
- 6
Add garlic and cook another 30 seconds
- 7
Add chicken broth, wine, lemon juice, lemon zest, herbs, and capers
- 8
Bring liquid to a simmer then reduce heat to low
- 9
Carefully add fish to skillet
- 10
Cover loosely with foil or lid and cook on low for 8 to 10 minutes until fish is opaque and flaky
- 11
Remove from heat
- 12
Top fish with fresh herbs, capers, grated carrots, and scallions
- 13
Cut into portions and serve in shallow bowls with poaching liquid
Tips
Let the fish rest at room temperature after seasoning to ensure even cooking
Keep the heat low during poaching to prevent the fish from becoming tough or dry
Save the flavorful poaching liquid to serve as a light sauce over the fish
Good to Know
Refrigerate leftover fish for up to 2 days. Store poaching liquid separately.
Can season fish up to 2 hours ahead. Prepare herb mixture in advance.
Serve immediately while hot with crusty bread or over rice or orzo pasta.
Common Mistakes
Keep heat low during poaching to avoid tough, overcooked fish
Don't skip resting the seasoned fish at room temperature for even cooking
Substitutions
FAQ
Can I use frozen halibut for this recipe?
Yes, but thaw completely and pat very dry before seasoning. Frozen fish may release more moisture during cooking.
What if I don't have white wine?
Substitute with additional chicken broth or use a splash of white wine vinegar for acidity.
How long will the leftover fish keep?
Refrigerate for up to 2 days. The fish is best enjoyed fresh but can be gently reheated in the poaching liquid.