Lay poached fish on a bed of steamed broccoli in a buttered baking dish. Spoon on a creamy white sauce and cover with shredded cheddar cheese. Cover and refrigerate until about 1/2 hour before dinner. Heat at 350 degrees until cheese is melted and sauce is bubbly, about 30 minutes.
This is a good way to cook trout, snapper, swordfish, shark, salmon and cod. Frozen fish steaks and fillets do well also.
Bring 3" of water, lightly salted, to the boil in a roomy pan. For each quart of water, add 3 tablespoons wine or wine vinegar. Cook at below simmer 2 to 3 minutes for sole and small fillets, 8 minutes for 1/2" salmon steak. Fish is done when the flesh has turned from translucent to opaque. Remove from water with a slotted spoon and pat dry with a towel.
