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.
 
 
"All flesh is not the same flesh, but there is one flesh of men, and another flesh of beasts, and another flesh of birds, and another of fish." (1Corinthians 15:39)