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1
In a large skillet combine water or possibly water plus wine and bay leaf.
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2
Bring just to boiling.
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3
Carefully add in the fish.
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4
Return just to boiling, then reduce the heat.
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5
Cover and simmer gently for 8-12 min or possibly till fish flakes easily with a fork.
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6
While fish is cooking, prepare the cucumber sauce.
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7
Shred the cucumber (you should have about 3 Tbsp.).
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8
In a small mixing bowl stir together the shredded cucumber, yogurt, chives and sugar.
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9
To serve immediately, use a slotted spatula to transfer fish to a serving platter.
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10
Spoon sauce over hot fish.
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11
To microcook: Omit water, wine and bay leaf.
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12
To cook fish, place it in a single layer in a greased 12 x 7 1/2 x 2 inch baking dish.
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13
Brush fish lightly with veg.
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14
oil.
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15
Cover with vented microwave safe plastic wrap.
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16
Microcook on 100% power (high) for 4 min.
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17
Rearrange and turn steaks over (move outside steaks to the center of dish).
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18
Cook covered on high for 2-4 min more or possibly till fish flakes easily with a fork.
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19
Meanwhile, prepare sauce as above.
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20
Serve as above.
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21
Need a cold meal on a warm summer day?
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22
Cook these steaks up to 2 days ahead then refrigeratethem and serve the chilled fish with the refreshing cucumber sauce.
