Ingredients

1 1/2 lbs. salmon, swordfish or
halibut steaks, 3/4 to 1 inch thick
1/2 tsp. salt
1/4 tsp. pepper
1/4 C. margarine or butter, melted
1 Tbsp. snipped fresh or 1 tsp. dried
chervil
1 Tbsp. lemon juice
Lemon wedges
Caper Sauce:
1 lemon
1/4 C. capers, drained
1 Tbsp. snipped fresh parsley
1 Tbsp. margarine or butter
1/4 tsp. salt

Cooking Instructions

Sprinkle fish teaks with salt and pepper. Arrange fish, thickest parts to outside edges, in square dish, 8x8x2 inches. Mix margarine, chervil and lemon juice; drizzle over fish. Cover tightly and microwave on high 8 to 11 minutes, rotating dish 1/2 turn after 4 minutes, until fish flakes easily with fork. Let stand covered 3 minutes. Cut into serving pieces. Serve with sauce and lemon wedges. 6 servings.
CAPER SAUCE:
Pare and chop lemon, removing seeds and membrane; mix with remaining ingredients. Heat until hot.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)