Steamed Fish with Yogurt Dill Sauce
  • 2 Tbsp. extra virgin olive oil
  • 1 Tbsp. finely chopped fresh chives
  • 1 tsp. finely chopped fresh basil
  • 1 tsp. dried dill, divided
  • 1/3 cup low-fat, plain yogurt
  • 2 red bell peppers, thinly sliced
  • Salt and freshly ground white pepper, to taste
  • 1 lb. firm-fleshed fish fillet (such as halibut, cod or salmon) cut in four pieces
  • 2 orange or yellow bell peppers, thinly sliced
  • 1 scallion, finely chopped (green part included)
  • 1 large lemon, thinly sliced
  • 1/2 cup fat-free, reduced-sodium chicken broth
  • 4 sprigs fresh dill for garnish (optional)
  1. In a small bowl, mix together the oil, chives, basil and half the dill. Rub the mixture into both sides of the fish, then sprinkle it with salt and pepper. Set the fish aside.
  2. Mix the remaining dill with the yogurt and set the sauce aside.
  3. In a deep dish suitable for microwaves and large enough to hold the fish and broth, arrange the bell peppers and scallions evenly along the bottom. Place the fish on top. Arrange the lemon slices on top of the fish. Add the broth. Place the dish in the microwave and cook at half power for 3 to 5 minutes. Since microwave ovens differ in power, check the fish several times. It is done when it flakes easily