1. In a 6-quart heavy saucepan bring wine and water to a boil with onion, carrot, celery, salt and pepper and simmer 20 minutes. 2. Add oil and halibut and poach fish at a bare simmer, covered, until just cooked through, 5 to 6 minutes. 3. Transfer fish with a slotted spoon to 8 plates. Spoon court bouillon over fish Sprinkle fish with fresh coriander and garnish with lemon wedges. ---------------------------------------------------------------------------
Nutrition
Ingredients
