Poached halibut with lemon-onion marmalade

Lemon-onion marmalade
Olive oil	2 tablespoons
Onions, coarsely chopped	2 cups
Lemon	1
Balsamic vinegar	2 tablespoons
Brown sugar	¼ cup
Ginger, freshly grated	2 teaspoons
Halibut
Halibut	4 steaks (3 to 6 ounces each)
Celery, including leaves, sliced	1 stalk
Onion, sliced	½
Lemon, unpeeled, thinly sliced	½
Dry white wine	½ cup
Parsley sprigs	7 or 8
Bay leaf	1
Salt	½ teaspoon

1. Heat oil in a large skillet.
2. Add onions and sauté over a low heat until they are golden brown, about 20 to 25 minutes.
3. While onion cooks, grate lemon peel, being careful not to include the white pith; add lemon peel to onions while they are cooking.
4. Remove pith from lemon, slice, and remove seeds; chop lemon slices, and add to onions.
5. Add vinegar, sugar, and ginger; simmer 5 to 10 minutes; taste and add sugar, if necessary, and set aside.
6. Rinse halibut, and place in a large skillet or fish poacher; add enough water to cover fish by 1 inch, and then remove halibut and set aside.
7. To the water, add remaining ingredients (except marmalade).
8. Bring to boil; cover and boil for 10 minutes to develop the flavors.
9. Carefully place halibut in water; cover, reduce heat, and simmer for 10 minutes per inch of thickness.
10. Remove and serve with the warm marmalade.

Recipes from the Pacific Rim by Marjie Lambert.