Easy and quick poached halibut recipe. So delicate and packed with Mediterranean flavors from spices to aromatics and fresh herbs.
Of the fish options out there, Halibut is pretty easy to like. Firm-fleshed 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!
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.
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.
Mediterranean Lemon Poached Halibut Recipe
- Total Time: 25 mins
- Yield: 6 1x
Easy and quick poached halibut recipe. So delicate and packed with Mediterranean flavors from spices to aromatics and fresh herbs!
For Spice Rub
- 1 tsp dried oregano
- 1 tsp coriander
- ½ tsp ground paprika
- ½ tsp each salt and pepper
- 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
- In a small bowl, mix all the spices, salt and pepper, to make the spice blend.
- Pat halibut fillet dry, and rub both sides with the spice rub. Set aside at room temperature for a few minutes.
- 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.
- Now add the chicken broth, wine, lemon juice, lemon zest, fresh herbs, and capers.
- 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.
- Remove the skillet from heat. Top the fish with more fresh herbs, capers, grated carrots, and chopped scallions.
- 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!
- 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
Keywords: Mediterranean Halibut recipe
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
What’s the ingredient recipe for two people?
Hi, Evert. I have never reduced this recipe myself, but you could probably try halving all of the ingredients.
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...
Thanks for sharing, Karen!!
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!
Hi Valerie! You can try a white fish fillet...cod will work well here.
Loved this dish, thanks!!
Wonderful, Lou! Thank you so much for sharing!
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
This is awesome to hear, Marian! Thank you for giving it a try!
This is an inviting combination of flavours ! Thank you so much !
It's so good that I would even take it intravenous if obliged;)
Dear Madam, we love all your recipes.
You made me laugh! Thank you 🙂
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!
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!
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.
Great tips there! Nothing is worse than an over-cooked fish. I managed to overcook salmon today in the oven 🙁
I so hear you!
Such a beautiful halibut dish! I love how easily it comes together and the addition of all those herbs.