Poached Halibut with Saffron Orange Aioli Recipe

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 aïoli:

1/8 teaspoon crumbled saffron threads

1 tablespoon hot water

1 garlic clove , chopped

1 teaspoon finely grated fresh orange zest

1/4 cup fresh orange juice

1 tablespoon fresh lemon juice

3/4 teaspoon salt

1/4 teaspoon black pepper

1 large egg yolk

3/4 cup olive oil

Stir together saffron and water in a small bowl until saffron begins to dissolve (threads will still be intact). Transfer saffron mixture to a food processor along with remaining ingredients except oil , then pulse until combined. With motor running, add oil in a thin, steady stream until aïoli is thickened and emulsified. Transfer to a bowl and chill, covered, until ready to use.

Notes:

The egg yolk in this recipe will not be cooked, which may be of concern if there is a problem with salmonella in your area.

Aïoli can be made 1 day ahead and chilled, covered.

Makes about 1 cup.