c. water or 1½ c. water plus ½ c. dry white wine
salmon, cod, halibut, or shark steaks, cut 1" thick (about 2 lb. total)
of a sm. cucumber
c. plain yogurt
tsp. frozen snipped chives
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.