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 dill weed
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, dill weed, 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 flakes easily when tested with fork. Transfer to heated dinner plates; sprinkle lemon zest over fish. Serve with cucumber sauce.