Source: dLife

Halibut cooked in wine, mushrooms, and vegetable broth.

Servings

2 cup vegetable broth (or 2 cups water)
0.5 cup white wine (dry)
0.67 cup fresh chopped onion , finely chopped
1.5 cup chopped red bell peppers , coarsely chopped
3 cup fresh mushrooms , sliced
2 tsp dried marjoram
2 tsp ground tarragon
1 pinch salt and pepper (to taste)
24 oz Fish, halibut, with skin, raw, Alaskan (6-oz each)

1 Combine the water or stock and the wine in a skillet and bring to a boil.
2 Add the onions, peppers, mushrooms, marjoram, and tarragon and return to a boil, then lower the heat and simmer for about 10 minutes, until the vegetables are tender and saucy.
3 Add salt and pepper to taste.
4 Place 2 fish steaks in the simmering vegetable sauce, cover, and poach on medium-high heat for about 7 minutes.
5 Remove the fish from the sauce and set aside.
6 Poach the remaining 2 fish steaks in the same fashion, returning the first 2 fish steaks to the pan for the last 2 or 3 minutes of cooking to rewarm them.

Serve the fish in a shallow bowl covered with sauce and vegetables and offer some dark, crusty bread alongside for dipping, or serve it on-rice accompanied by lemon wedges.