A recipe for poaching halibut!

Here is a recipe for poaching halibut:

Ingredients:

• 4 halibut fillets, about 6 ounces each
• 1 quart water
• 1 cup white wine
• 1/4 cup lemon juice
• 1/4 cup white vinegar
• 2 bay leaves
• 1 onion, sliced
• 2 cloves garlic, minced
• 1 carrot, sliced
• 1 stalk celery, sliced
• 1/4 teaspoon black peppercorns
• Salt, to taste
• Lemon wedges, for serving (optional)

Instructions:

1. Place the water, white wine, lemon juice, white vinegar, bay leaves, onion, garlic, carrot, celery, and black peppercorns in a large pot and bring to a boil.
2. Reduce the heat to low and simmer for 10 minutes to allow the flavors to infuse.
3. Add the halibut fillets to the pot and simmer for 5-7 minutes, or until the fish is opaque and flakes easily with a fork.
4. Remove the halibut from the pot with a slotted spoon and drain on paper towels.
5. Discard the vegetables and season the poaching liquid with salt to taste.
6. Serve the poached halibut hot, with the poaching liquid spooned over the top and lemon wedges on the side if desired.

Note: You can also add other ingredients to the poaching liquid, such as sliced leeks, sliced fennel, or diced tomatoes, for extra flavor. You can also serve the poached halibut with a sauce, such as a hollandaise sauce or a beurre blanc, for added flavor. Just be sure to prepare the sauce while the halibut is poaching.

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