Strain and freeze the poaching liquid to use in seafood soups or sauces later on.

• 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.