2 fresh or frozen halibut steaks,
about 6 ounces each, ¾ -inch thick
1/3 cup shredded, seeded cucumber
3 tablespoons nonfat sour cream
2 tablespoons plain nonfat yogurt
1 teaspoon minced chives
1/2 teaspoon dried dillweed
Dash of salt, optional
1/8 teaspoon pepper
Vegetable spray coating
1 tablespoon freshly squeezed lemon juice, divided
1 teaspoon grated lemon zest
Thaw halibut steaks; rinse, drain and pat dry if necessary.
In small bowl, combine cucumber, sour cream, yogurt, chives, dillweed, salt and pepper. Mix well; cover and refrigerate until serving.
Preheat skillet over medium heat 2 minutes. Lightly coat both sides of fish with vegetable spray. Brown fish, about 3 minutes; turn fish, brush tops with ½ tablespoon lemon juice. Brown other side about 3 minutes; turn, reduce heat to low, brush with remaining ½ tablespoon lemon juice. Cover and cook 4 to 7 minutes, until fish fakes easily when tested with fork. Transfer to heated dinner plates; sprinkle lemon zest over fish. Serve with cucumber sauce.