Poached Halibut with Saffron Orange Aioli

• 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 aioli

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. 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. Transfer fish to a plate with a slotted spatula.
4. Peel off and discard skin, then transfer fish to a platter or individual plates with slotted spatula.
5. Serve warm or at room temperature, with aioli.

white wine, onion, turkish, black peppercorns, thyme, salt, skin, saffron

Taken from www.epicurious.com/recipes/food/views/poached-halibut-with-saffron-orange-aioli-109635 (may not work)