3/4 c. milk
4 fresh fennel or dill sprigs
1/2 tsp. salt
5 whole peppercorns
1 lemon, sliced
6 halibut steaks (6-8 oz. each)

CUCUMBER-YOGURT-MINT SAUCE
1 c. plain yogurt
3/4 c. finely chopped cucumber
1/2 c. chopped fresh mint
1/4 c. rice wine vinegar
1 tbsp. brown sugar
1 tbsp. white sugar

Fill a deep flame-proof pan, large enough to accommodate the all steaks, three-fourths full of water. Add the milk, fennel or dill sprigs, salt, peppercorns and lemon slices. Bring the poaching liquid to a low boil. Drop in the halibut steaks one at a time. When the liquid comes to simmer, lower the heat and let the fish simmer gently for 10 minutes. Drain the halibut and remove to a platter. Discard the poaching liquid. When completely cool, wrap fish in plastic wrap and refrigerate for 3 to 4 hours or overnight.

Prepare Cucumber-Yogurt-Mint Sauce: Mix all ingredients together in a glass bowl. Cover and chill. Makes about 2 cups.

At serving time, arrange halibut on a chilled platter and drizzle with the sauce. Garnish with extra mint leaves, if desired. Serves 6. Total precooking time: 40 minutes.