Lemon Poached Halibut

Steps

1. Mix oregano, coriander, paprika, salt, and pepper in a small bowl to make a spice rub.
2. Pat halibut fillet dry and rub both sides with the spice mixture. Let sit at room temperature for a few minutes.
3. Heat olive oil in a large skillet over medium heat until shimmering.
4. Add chopped onion and cook over medium-low heat for 4 minutes, tossing until translucent.
5. Add garlic and cook for 30 seconds.
6. Add chicken broth, wine, lemon juice, lemon zest, herbs, and capers to the skillet.
7. Bring liquid to a simmer, then reduce heat to low.
8. Carefully add the fish, cover loosely with foil or a lid, and cook on low for 8-10 minutes until fish is opaque and flaky but not dry.
9. Remove skillet from heat and top fish with additional fresh herbs, capers, grated carrots, and chopped scallions.
10. Cut fish into portions if cooked whole, then serve in shallow bowls with the poaching liquid, alongside crusty bread, orzo, or rice.