Saute finely chopped onion and garlic in olive oil, add a bay leaf or two (preferably fresh) and about 1-1/2 cups of dry white wine. Lay in a pound or so of halibut (lightly salted and peppered), cover and poach 5 to 10 minutes (dont overcook it). Remove the fish to a warm plate. Add diced tomatoes and a tablespoon or so of capers to the hot pan, a little fresh basil, whisk in a couple of tablespoons of olive oil. Pour the sauce over the fish. . . . Thats a pretty strong argument.