Note:In a blind taste test, all of the tasters---including those who don't own a microwave---picked the microwaved fish over conventionally steamed fish. Not that steamed fish is bad, but the microwaved versions were more juicey and tender. Also, plastic wrap was preferred by most, because the fish remains very moist, and the tight covering promotes natural juices for sauces.
Have frozen this recipe . To reconstitute: Place sauce into the top of a double boiler, and bring slowly to a thaw, and warming ,whisking occasonally to bring sauce together.
