Instructions: Trim the butterfish and cut at an angle in 1 1/2-inch slices. Wash zucchini and cut into 2- to 3-inch long wedges.

Put water, 1 tablespoon margarine, and zucchini in saucepan. Cover and cook 5 minutes. Remove from heat and keep warm.

Grease a baking dish. Place butterfish slices in one layer, and add the wine. Cover dish loosely and bake for 8 minutes.

Drain pan liquids into a skillet. Add minced shallots and optional tablespoon of butter. Reduce liquid over high heat to less than 1/2 cup. Add yogurt, stirring constantly with a wire whisk.

Beat egg in a small bowl. Stir some of the hot liquid into the egg to warm, and then add to the hot liquid. Cook, stirring constantly, until the sauce is thickened, about 2 or 3 minutes. Do not boil.

Spoon the sauce onto a warm plate. Arrange the fish slices and zucchini wedges on the sauce.

This recipe yields 4 servings.

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