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Add a photoServings: 6
Ingredients
- 2 c. water or possibly 1 1/2 c. water plus 1/2 c. dry white wine
- 1 bay leaf
- 4 salmon, cod, halibut, or possibly shark steaks, cut 1" thick (about 2 pound total)
- 1/4 of a sm. cucumber
- 1/3 c. plain yogurt
- 1 teaspoon frzn snipped chives
- 1/4 teaspoon sugar
Directions
- In a large skillet combine water or possibly water plus wine and bay leaf. Bring just to boiling. Carefully add in the fish. Return just to boiling, then reduce the heat. Cover and simmer gently for 8-12 min or possibly till fish flakes easily with a fork.
- While fish is cooking, prepare the cucumber sauce. Shred the cucumber (you should have about 3 Tbsp.). In a small mixing bowl stir together the shredded cucumber, yogurt, chives and sugar.
- To serve immediately, use a slotted spatula to transfer fish to a serving platter. Spoon sauce over hot fish. Serves 4.
- To microcook: Omit water, wine and bay leaf. To cook fish, place it in a single layer in a greased 12 x 7 1/2 x 2 inch baking dish. Brush fish lightly with veg. oil. Cover with vented microwave safe plastic wrap. Microcook on 100% power (high) for 4 min. Rearrange and turn steaks over (move outside steaks to the center of dish). Cook covered on high for 2-4 min more or possibly till fish flakes easily with a fork. Meanwhile, prepare sauce as above. Serve as above.
- Need a cold meal on a warm summer day? Cook these steaks up to 2 days ahead then refrigeratethem and serve the chilled fish with the refreshing cucumber sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 230g | |
| Recipe makes 6 servings | |
| Calories 286 | |
| Calories from Fat 164 | 57% |
| Total Fat 18.22g | 23% |
| Saturated Fat 4.33g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 74mg | 25% |
| Sodium 88mg | 4% |
| Potassium 511mg | 15% |
| Total Carbs 1.43g | 0% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.88g | 1% |
| Protein 27.51g | 44% |
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