Poached Halibut with Saffron Orange Aïoli

Name: Poached Halibut with Saffron Orange Aïoli
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 6
Cuisine: Global
Ingredients: 6 servings Saffron orange aïoli; 10 whole black peppercorns; 473 milliliters dry white wine; 1 kilograms halibut steaks with skin (1 inch thick); 1 small onion, thinly sliced; 3 teaspoons salt; 2 sprigs (3-inch) fresh thyme; 2 Turkish bay leaves or 1 California

Poached Halibut with Saffron Orange Aïoli might be just the main course you are searching for. This gluten free, dairy free, and pescatarian recipe serves 6. One serving contains 247 calories, 32g of protein, and 4g of fat. Head to the store and pick up turkish bay leaves, peppercorns, thyme sprigs, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert.

Instructions

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.

Ingredients you will need

Peppercorns

Bay Leaves

Onion

Thyme

Water

Salt

Wine

Equipment you will use

Frying Pan

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.

Ingredients you will need

Halibut

Water

Fish

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.

Ingredients you will need

Fish

Equipment you will use

Spatula

Serve warm or at room temperature, with aïoli.

Equipment

Frying Pan

Spatula

Ingredients

Servings:

6servings

Saffron orange aïoli 10

whole black peppercorns 473milliliters

dry white wine 1kilograms

halibut steaks with skin (1 inch thick)1small

onion, thinly sliced 3teaspoons

salt 2sprigs

(3-inch) fresh thyme 2

Turkish bay leaves or 1 California

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Halibut works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try Rabble Pinot Gris. Reviewers quite like it with a 4.9 out of 5 star rating and a price of about 20 dollars per bottle.