Lemony Poached Halibut with Creamy Cucumbers

Ingredients:

• 4 cups water
• 2 lemons, thinly sliced
• 3 medium shallots, thinly sliced
• 4 (6-ounce) pieces halibut filet, skin removed
• 2 medium cucumbers, thinly sliced
• 3 tbsp roughly chopped fresh dill
• 1/4 cup reduced-fat sour cream
• 1/4 tsp salt

Makes 4 Servings

1. In a medium saucepan, bring water, lemons and shallots to a simmer over medium-high heat. Add halibut, nesting fish pieces under lemons and shallots. Return water to a simmer and simmer gently until fish is opaque and tender, 5-8 minutes.
2. While fish is cooking, in a medium bowl, combine cucumbers, dill, sour cream and salt.
3. When fish is done, using a large slotted spoon, carefully transfer fish to 4 plates. Drain lemon and shallot pieces and place on top of the fish. Serve warm with cucumbers on the side.

WW POINTS VALUE: 5 pts

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. This fish dinner is a great way to kick-start your diet because it's light and full of Greek flavor. It's also a quick and easy dinner that can be made in 30 minutes or less. The combination of cucumber with sour cream and dill creates a creamy and refreshing sauce makes the fish taste light and delicious. This was also the first time I poached fish. I was really nervous but I was pleased with the results. This fish was quite delicious and not dry at all. You can use any kind of white fish in this recipe and it will still be delicious.