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1
Slap fish fillets a few times with the flat side of a knife to break down fibers so they dont curl when you poach them.
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2
Season with salt and pepper.
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3
Combine paprika, cinnamon, allspice, caraway and cayenne and sprinkle evenly over fillets.
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4
Using the back of a spoon, rub the spice mix into the fish.
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5
Set aside.
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6
Heat the oil over medium heat in a large skillet or pot that can accommodate the fish in one layer (if you dont have a wide enough pan, fold the fillets in half or poach the fish in batches.)
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7
Add onions to the pan and cook, stirring often, until they soften, about 5 minutes.
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8
Add a generous pinch of salt and the garlic and continue to cook, stirring often, until onions are very soft, another 3 to 5 minutes.
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9
Set fish fillets, whether flat or folded, on top of onions and pour in the court-bouillon.
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10
It should just cover the fish.
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11
Add water or additional court-bouillon as necessary.
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12
Bring liquid in the pan to a gentle simmer and cook for about 5 minutes.
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13
Cover pan and simmer very gently (the liquid should be barely moving) for another 5 minutes, or until fish pulls apart easily when you insert a fork.
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14
If fillets are not submerged, you can gently push them down into the stock with a spatula.
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15
Using a slotted spatula, transfer fish fillets to a platter.
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16
Turn up heat and reduce liquid until thick, almost a glaze.
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17
Stir in lemon juice and spoon the mix over the fish.
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18
Add half the parsley and cilantro and allow to cool.
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19
Refrigerate if not serving within an hour.
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20
Remove from refrigerator 30 minutes before serving.
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21
Sprinkle fish with the remaining parsley and cilantro.
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22
Serve with rice.
