Poached Halibut with Saffron Orange Aïoli |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Ingredients:
2 cups dry white wine |
1 small onion, thinly sliced |
2 turkish bay leaves or 1 california |
10 whole black peppercorns |
2 (3-inch) fresh thyme sprigs |
2 1/2 teaspoons salt |
6 (6-oz) halibut steaks with skin (1 inch thick) |
saffron orange aïoli |
Directions:
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. 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.
2. Transfer fish to a plate with a slotted spatula. Peel off and discard skin, then transfer fish to a platter or individual plates with slotted spatula. Serve warm or at room temperature, with aïoli.
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