4 fresh or frozen salmon, cod, halibut or shark steaks, cut 1-1 1/4" thick
1 1/2 c. water
1/2 c. dry white wine
1/2 tsp. dried tarragon, crushed
1/2 of sm. zucchini, finely chopped (about 1/2 c.)
1/4 c. mayonnaise or salad dressing
1/4 c. plain yogurt
2 tbsp. frozen snipped chives
Fresh radishes, optional
Steamed pea pods, optional

Thaw fish if frozen. In a large skillet combine water, wine and tarragon. Bring just to boiling. Carefully add fish. Return to boiling; reduce heat. Cover and simmer until fish just flakes with a fork. (Allow 8-12 minutes for 1 inch thick fish steaks and 10-15 minutes for 1 1/4 inch thick fish steaks.) Remove fish steaks from water and drain thoroughly on paper towels.

Meanwhile, for sauce, in a small bowl stir together the zucchini, mayonnaise or salad dressing, yogurt and snipped chives.

To serve: Arrange fish steaks on 4 dinner plates. Spoon some of the sauce over each fish steak. Serve with fresh radishes and steamed pea pods. Makes 4 servings.