four 4 ounce fresh or frozen salmon or other fish steaks (i made tuna, is good
1
cup chicken broth
1/4
cup dry wine (can be cooking wine
4
lemon slices
2
tbsp water
1
tbsp cornstarch
2
tbsp capers
2
cups shredded courgettes
Directions
1.
Thaw fish if frozen, Rinse the fish and pat dry with paper towels.
2.
In a 10-inch skillet combine chicken broth, wine and pepper. Bring to the boiling; reduce a heat. Place a fish in the skillet; place lemon slices atop fish. Cover and simmer for approx 8 to 12 minutes or until fish flakes easily when tested with the fork.
3.
Remove fish and lemon (keep fish warm)
4.
Keep gently boil broth mixture, uncovered, until reduced to ¾ cup (about 2 minutes)
5.
Stir together water and cornstarch; stir in to the broth mixture. Stir in capers. Cook and stir until thickened and bubbly. Cook approx 1 minute more.
6.
Divide zucchini among the plates. Arrange fish on zucchini. Spoon sauce over the fish.
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By
Jacek
