Poached Fish With Lime Sauce
|Halibut/Cod/other fish steaks||1 Pound, frozen (Fresh Or Frozen)|
|Water||1 Cup (16 tbs)|
|Sliced green onions||2 Tablespoon|
|Finely shredded lime peel||1⁄4 Teaspoon|
|Lime juice||2 Tablespoon|
|Dried rosemary||1⁄4 Teaspoon, crushed|
|Plain low-fat yogurt||1⁄2 Cup (8 tbs)|
Thaw fish, if frozen.
Cut into 4 serving-size portions.
Measure thickness of fish.
In a large skillet combine water, green onions, lime peel, lime juice, salt, rosemary, and pepper.
Bring to boiling.
Carefully add fish.
Return to boiling; reduce heat.
Cover and simmer till fish just flakes with a fork.
Allow 4 to 6 minutes for each 1/2-inch thickness of fish.
Using a large slotted spatula, transfer fish to a serving platter, leaving cooking liquid in skillet.
Keep fish warm.
For sauce, bring liquid in skillet to boiling.
Boil about 1 minute or till reduced to 3/4 cup.
Stir together yogurt and cornstarch; add to cooking liquid.
Cook and stir till thickened and bubbly.
Cook and stir for 2 minutes more.
Ladle sauce over the fish.