Riesling Braised Halibut with Tarragon and Chives

For Poaching Liquid

Bring water and wine to a simmer with onion, celery and lemon. Simmer 15 minutes, strain and keep warm.

For halibut, melt butter in large shallow pan over medium heat and sauté onions until translucent, about 5 minutes. Season fish with salt and add to pan. Add poaching liquid and tarragon and simmer gently 8 minutes, or until fish is firm to the touch and white in the center. Carefully