Poached Halibut with Red Pepper Aioli
Simmer the wine over medium heat. Add halibut, cover, and gently poach for 10 minutes or until the fish begins to flake when tested with a fork.
Make the Red Pepper Aioli by combining mayonnaise, garlic, and roasted red peppers in a food processor or blender. Puree, then add lemon juice to taste.
To serve, arrange a halibut fillet on each plate and top with a dollop of aioli. Sprinkle with parsley.