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. butter, melted
1 tbsp. snipped fresh or 1 tsp. dried chervil
1 tbsp. lemon juice
Caper Sauce (below)
Lemon wedges

Sprinkle fish teaks with salt and pepper. Arrange fish, thickest parts to outside edges, in square dish, 8x8x2 inches. Mix butter, 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:

1 lemon
1/4 c. capers, drained
1 tbsp. snipped fresh parsley
1 tbsp. butter
1/4 tsp. salt

Pare and chop lemon, removing seeds and membrane; mix with remaining ingredients. Heat until hot.