Instructions: Note 1: Cut 1" thick (about 2 lbs total)

Note 2: Original recipe used regular chicken broth

Place fish in a greased 10" skillet. Top with lemon slices. Combine chicken broth, wine and pepper; add to skillet. Simmer, covered, 5 - 10 min or till fish flakes easily when tested with a fork. Remove lemon slices and fish; keep warm.

Gently boil broth mixture, uncovered, about 5 min or till reduced to 3/4 C. Combine water and cornstarch; stir into broth mixture. Cook and stir until thickened and bubbly. Cook and stir 1 min more. Gradually stir HALF the hot mixture into egg yolk; return all to skillet. Cook and stir 1 - 2 min more. Stir in capers. Place fish steaks on bed of romaine and top with lemon slices, if desired. Spoon sauce over fish.

Serves 4

Fish Steak Suggestions: halibut, salmon, sea bass, shark, swordfish, tuna, whitefish

This was incredibly good!! I wouldnt hesitate to make it again ... and it
goes together quickly.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.