Poached Halibut with Saffron Orange Aioli

1. 1

   Bring 6 cups water with wine, onion, bay leaves, peppercorns, thyme, and salt to a boil in a deep 12-inch skillet, covered, over moderate heat, then reduce heat and simmer 10 minutes.

2. 2

   Add halibut (liquid should barely cover fish; if not, add more water) and poach at a bare simmer, uncovered, until opaque and just cooked through, about 6 minutes.

3. 3

   Transfer fish to a plate with a slotted spatula.

4. 4

   Peel off and discard skin, then transfer fish to a platter or individual plates with slotted spatula.

5. 5

   Serve warm or at room temperature, with aioli.

* Per serving · 4 servings · Values may vary.

No additional tips available.