Instructions: In a skillet, combine water, bay leaf, 1/4 teaspoon salt and 2 tablespoons lemon juice squeezed from the lemon. Bring to a boil.

Add fillets. Move to a cooler part of the fire, and simmer, covered, for three to five minutes, or until fish is firm and opaque and just begins to flake. Drain and discard poaching liquid. Cover fish to keep warm. Set aside.

In another skillet, melt margarine. Add remaining sauce ingredients. Cook for two to three minutes, or until mixture is hot, stirring constantly. Serve sauce over fish.

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