2 c. water or 1 1/2 c. water plus 1/2 c. dry white wine
1 bay leaf
4 salmon, cod, halibut, or shark steaks, cut 1" thick (about 2 lb. total)
1/4 of a sm. cucumber
1/3 c. plain yogurt
1 tsp. frozen snipped chives
1/4 tsp. sugar

In a large skillet combine water or water plus wine and bay leaf. Bring just to boiling. Carefully add the fish. Return just to boiling, then reduce the heat. Cover and simmer gently for 8-12 minutes or until fish flakes easily with a fork.

While fish is cooking, prepare the cucumber sauce. Shred the cucumber (you should have about 3 tablespoons). 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 warm 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 cooking oil. Cover with vented microwave safe plastic wrap. Microcook on 100% power (high) for 4 minutes. Rearrange and turn steaks over (move outside steaks to the center of dish). Cook covered on high for 2-4 minutes more or until fish flakes easily with a fork. Meanwhile, prepare sauce as above. Serve as above.

Need a cool meal on a hot summer day? Cook these steaks up to 2 days ahead then chill them and serve the chilled fish with the refreshing cucumber sauce.