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Beer-Poached Halibut

1 (12-ounce) bottle pale beer
1 cup fish stock
1/2 cup diced peeled carrot
1/2 cup chopped celery
2 bay leaves
1 teaspoon whole black peppercorns
1/2 teaspoon salt
1/4 teaspoon ground black pepper
4 (6-ounce) halibut steaks
1/2 cup minced peeled red onion
6 tablespoons unsalted butter

1. In a wide, low saucepan large enough to hold halibut in one layer, combine beer, fish stock, carrot, celery, bay leaves, peppercorns, salt and pepper. Bring to a boil over high heat and add halibut. Cover, reduce heat to low, and let simmer 1 minute. Remove from heat.
2. To make sauce, remove 1 cup of strained poaching liquid to a small saucepan. Re-cover fish and allow to finish cooking off the heat for 5 to 10 minutes, depending on the thickness of the steaks. Flesh should be opaque and flake easily with a fork.
3. Meanwhile, place the saucepan over high heat and bring to a boil. Reduce heat to medium and cook, uncovered, until reduced by two thirds and liquid starts to thicken. Add onion. Remove from heat and whisk in butter. Using a slotted spoon, remove halibut from poaching liquid, draining well, and arrange on a platter. Serve immediately with sauce on the side.

Makes 4 servings.