Poached Fillets in Caraway Sauce

• 2 tablespoons corn, grapeseed, or other neutral oil
• 1 medium onion, diced
• 2 tablespoons caraway seeds, crushed
• 2 tablespoons snipped fresh chives, plus more for garnish
• 1/2 cup fish stock, preferably homemade (page 161), or water
• 1/4 cup fresh lemon juice
• 1/4 cup dry white wine or more stock or water
• Salt and black pepper to taste
• 1 1/2 to 2 pounds fillets of sea bass, red snapper, grouper, or other firm fish, skinned

1. Heat the oil in a large deep skillet with a lid over medium heat, then add the onion, half the caraway seeds, and the chives.
2. Cook until the onion softens, about 5 minutes, then add the stock and the other liquids; raise the heat to high and reduce by about half; this will take just a few minutes.
3. Season with salt and pepper.
4. Sprinkle the fillets with salt and pepper and the remaining caraway seeds.
5. Lay the fillets in the liquid, cover, turn the heat to medium, and poach until the fillets are white and opaque throughout, about 5 minutes (the fish is done when it offers little resistance to a thin-bladed knife).
6. Garnish with chives and serve immediately.

corn, onion, caraway seeds, fresh chives, fish stock, lemon juice, white wine, salt, bass

Taken from www.epicurious.com/recipes/food/views/poached-fillets-in-caraway-sauce-386191 (may not work)