Serves:

Ingredients:

2 c Water
(about 1-1/2 pounds)
Steaks, 1-inch thick
4 sm Salmon or other fatty fish
1 Bay leaf
1 Stalk celery (with leaves),
1 sm Onion, sliced
4 Fresh parsley sprigs
5 Peppercorns
1/4 ts Dried tarragon leaves
1 Sprig fresh or
1/4 ts Dried thyme leaves
1 Sprig fresh or
1/2 ts Salt
1 c Dry white wine or water
Green sauce

Method:

Heat water, wine, salt, thyme, tarragon, peppercorns, parsley, onion, celery and bay leaf to boiling in 12-inch skillet; reduce heat.
Cover and simmer 5 minutes.
Place fish steaks in skillet.
Add water, if necessary to cover.
Heat to boiling; reduce heat.
Simmer uncovered 12 to 15 minutes or until fish flakes easily with fork.
Carefully remove fish with slotted spatula; drain on wire rack.
Carefully remove skin if desired.
Cover and refrigerate about 4 hours or until chilled.
Serve fish with Green Sauce.
4 SERVINGS; 425 CALORIES PER SERVING.
To Microwave: Arrange fish, thickest parts to outside edges, in rectangular microwavable dish, 11 X 7 X 1-1/2 inches.
Place salt, thyme, tarragon, peppercorns, parsley, onion, celery and bay leaf on fish.
Pour 1 cup water and 1/2 cup wine over fish.
Cover tightly and microwave on high 8 to 10 minutes, rotating dish 1/2 turn after 3 minutes, until small ends of fish flake easily with fork.
Let stand covered 3 minutes.