poached-halibut-with-saffron-orange-aioli-109635.json

{
    "directions": [
        "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.",
        "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 a\u00efoli."
    ],
    "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 a\u00efoli"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Poach",
        "Low Carb",
        "Quick & Easy",
        "Graduation",
        "Dinner",
        "Halibut",
        "White Wine",
        "Thyme",
        "Gourmet",
        "Sugar Conscious",
        "Pescatarian",
        "Paleo",
        "Dairy Free",
        "Wheat/Gluten-Free",
        "Peanut Free",
        "Tree Nut Free",
        "Soy Free",
        "Kosher"
    ],
    "title": "Poached Halibut with Saffron Orange A\u00efoli",
    "url": "http://www.epicurious.com/recipes/food/views/poached-halibut-with-saffron-orange-aioli-109635"
}