Easy and quick poached halibut recipe. So delicate and packed with Mediterranean flavors from spices to aromatics and fresh herbs.

Wine Lemon Poached Halibut | The Mediterranean Dish. Easy and quick poached halibut recipe that is packed with Mediterranean flavors from spices to aromatics and fresh herbs. Comes together in like 20 minutes! Recipe from TheMediterraneanDish.com

Of the fish options out there, Halibut is pretty easy to like. You can poach (like in this recipe), grill or bake halibut and it will keep its firm-flesh and mild in flavor. Plus, it's a good sustainable choice because it's readily available.

I made this poached halibut on a whim, prompted by a great sale on wild Alaskan halibut (you know, I never pass a good sale, especially on wild fish!)  Took one bite and decided, everything is alright with the world!

Wine Lemon Poached Halibut | The Mediterranean Dish. Easy and quick poached halibut recipe that is packed with Mediterranean flavors from spices to aromatics and fresh herbs. Comes together in like 20 minutes! Recipe from TheMediterraneanDish.com

Why this poached halibut recipe works?

Shallow poaching works really well for a fish like halibut. The wine-lemon poaching broth--flavored with onions, garlic, capers, and fresh herbs--imparts great flavor. It takes a quick 8 to 10 minutes for the fish to cook over low heat, and it turns out so delicate and perfectly flaky.

Tip for this poached halibut recipe

Be sure to use a shallow skillet or pan, and select the size carefully. If there is too much or too little space left around the fish, there may be too much or too little liquid, and the fish could over- or under-cook. And you only need to partially cover the fish, just enough to trap a little steam to cook the top, but not so much that the cooking speed rises. Again, you're not looking for over-cooked fish here.

Wine Lemon Poached Halibut | The Mediterranean Dish. Easy and quick poached halibut recipe that is packed with Mediterranean flavors from spices to aromatics and fresh herbs. Comes together in like 20 minutes! Recipe from TheMediterraneanDish.com

What to serve with this poached halibut?

The wine-lemon poaching broth is a highlight for me, so I make every use of it! I serve the halibut in shallow bowls with plain orzo or Lebanese rice and enough of the poaching broth on top. If nothing else, a piece of crusty bread is perfect to sop up the tasty broth. A bowl of fresh fattoush salad could easily start or end the meal for me.

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Wine Lemon Poached Halibut | The Mediterranean Dish. Easy and quick poached halibut recipe that is packed with Mediterranean flavors from spices to aromatics and fresh herbs. Comes together in like 20 minutes! Recipe from TheMediterraneanDish.com

Mediterranean Lemon Poached Halibut Recipe


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4.9 from 7 reviews

Description

Easy and quick poached halibut recipe. So delicate and packed with Mediterranean flavors from spices to aromatics and fresh herbs!


Ingredients

Scale

For Spice Rub

For Halibut 

  • 2 lb Halibut fillet (I used wild Alaskan Halibut)
  • Private Reserve Extra Virgin Olive Oil
  • ½ cup finely chopped red onion
  • 7 to 8 garlic cloves, minced
  • 2 ½ cup chicken broth
  • ½ cup white wine
  • 2 large lemons, zested and juiced
  • ½ 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
  • ¼ 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 ½ tablespoon 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! 

Notes

  • Recipe notes: Use a shallow skillet or pan, and select the size carefully. If there is too much or too little space left around the fish, there may be too much or too little liquid, and the fish could over- or under-cook.  And when you cover the fish to cook, you only need to cover it loosely to trap just enough of the steam to cook the unexposed parts, but not so much that the cooking speed rises. Feel free to strain the poaching broth if you like before serving.
  • Recommended for this Recipe: from our all-natural and organic spice collection, coriander and paprika. And from our Greek olive oils: Private Reserve extra virgin olive oil (from organically grown and processed Koroneiki olives).
  • SAVE! Try our Ultimate Mediterranean Spice Bundle; or Create Your Own 3-pack or 6-pack of spices! Try our Greek olive oil bundle!
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Category: Entree
  • Cuisine: Mediterranean

More Recipes to Try:

One-Pan Baked Halibut & Vegetables

Mediterranean Shrimp Orzo Soup

Pan-Seared Sea Bass with Bell Pepper Medley

Easy Orange Harissa Lamb Chops

Loaded Mediterranean Omelette Recipe

Wine Lemon Poached Halibut | The Mediterranean Dish. Easy and quick poached halibut recipe that is packed with Mediterranean flavors from spices to aromatics and fresh herbs. Comes together in like 20 minutes! Recipe from TheMediterraneanDish.com

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I'm Suzy; born and bred right on the shores of the Mediterranean. I'm all about easy, healthy recipes with big Mediterranean flavors. Three values guide my cooking: eat with the seasons; use whole foods; and above all, share! So happy you're here...
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Comments

  1. Kris says:

    This recipe sounds delicious. Do you recommend removing the skin before poaching the Halibut?

    1. TMD Team says:

      Hi, Kris. You can poach halibut with the skin on, but it may be better to remove it as it might get a bit slimy.

  2. Michael says:

    This recipe is outstanding. I made a few tweaks for my own tastes but generally followed the recipe. I added the carrots and scallions early, adding them with the herbs, wine, and chicken stock. The results were great, serve with some crusty bread and you have a winner.






  3. Evert Polak says:

    What’s the ingredient recipe for two people?

    1. Suzy says:

      Hi, Evert. I have never reduced this recipe myself, but you could probably try halving all of the ingredients.

  4. Karen says:

    Delicious over orzo! I love halibut, but not the price. I will try this with other tender white fish as the poaching liquid is so tasty. I use shallots rather than red onions and have not hesitated to use whatever fresh leafy herbs I have on hand...

    1. Suzy says:

      Thanks for sharing, Karen!!

  5. Valerie says:

    This looks delicious. What other fish can one use if unable to purchase halibut. Cannot wait to make this, thank you for such a wonderful recipe!






    1. Suzy Karadsheh says:

      Hi Valerie! You can try a white fish fillet...cod will work well here.

  6. Lou Morucci says:

    Loved this dish, thanks!!






    1. Suzy Karadsheh says:

      Wonderful, Lou! Thank you so much for sharing!

  7. Marian says:

    Wow it was absolutely delicious. I am not particularly fond of fish
    but my husband is. We blown away by the flavors. Thank you so much

    1. Suzy Karadsheh says:

      This is awesome to hear, Marian! Thank you for giving it a try!

  8. 2pots2cook says:

    This is an inviting combination of flavours ! Thank you so much !

  9. Simard family says:

    It's so good that I would even take it intravenous if obliged;)
    Dear Madam, we love all your recipes.

    1. Suzy Karadsheh says:

      You made me laugh! Thank you 🙂

  10. Anna says:

    I love how fresh and healthy this dish looks! Great mixture of flavours and ingredients too! And I'm with you on the sale thing- never pass a good one!






    1. Suzy Karadsheh says:

      Awesome! Enjoy!!!

  11. Traci says:

    I'm in love with halibut...it's so easy and imparts any flavor you add to it. This dish sounds amazing, what with wine and lemon as the leading ingredients. YUMMM! Pinning!






  12. Lynn | The Road to Honey says:

    I definitely would go with the crusty loaf. I mean, that broth is way to amazing to not inhale every last drop of it. I bet it would be wonderful on a variety of fish & even on chicken.

    1. Suzy Karadsheh says:

      Totally!!!

  13. Julia says:

    Great tips there! Nothing is worse than an over-cooked fish. I managed to overcook salmon today in the oven 🙁






    1. Suzy Karadsheh says:

      I so hear you!

  14. Tara says:

    Such a beautiful halibut dish! I love how easily it comes together and the addition of all those herbs.