This is a lovely, simple dish. The saffron in the poaching stock turns the fish a beautiful golden color. Be sure to keep the stock just at a simmer as you poach the fish, so that it doesnt toughen, but remains succulent. After such a lowfat main course, indulge in a slice of Chocolate Almond Cheesecake guilt-free. In a large saute pan over high heat, bring the white wine, stock, garlic, onion, carrot, saffron, ground cumin, bay leaf, salt, and pepper to a boil. Turn the heat down, and when the mixture has reached a simmer, add the halibut. Cook for 3 to 5 minutes on each side for a fillet 1 inch/2.5 cm thick. Remove the fish with a slotted spoon. Serve the halibut with steamed rice and drizzle with some of the poaching liquid. (The remaining liquid may be strained and frozen for later use.) Serves four. Copyright c 1996 Pacific Harbor Publishing, L.L.C., All Rights Reserved Recipe by: Caprials Cafe--on PBS TV Sent to me by "Jack C. Elvis" so I could check them out for formatting errors, originally posted to Prodigy. By CWBJ78A NANCY BERRY Time: 12:35 PM on Apr 23, 1997