Place fish in a skillet with a tight-fitting lid; sprinkle with dill weed and salt and pepper. Pour water and lemon juice into the skillet and bring to a boil. Reduce heat, cover and gently simmer for 15 to 20 minutes or until fish flakes easily when tested with a fork.
Meanwhile, prepare Dilled Cucumbers: Cut cucumbers lengthwise in half; seed and cut into thin slices. In a 1 1/2 quart saucepan, combine remaining ingredients; bring to a boil, add cucumber slices; cook and stir over high heat for 1 to 2 minutes or until cucumber is tender-crisp.
Notes
NUTRITION: 215 Calories (kcal); 6g Total Fat; (25% calories from fat); 34g Protein; 1g Fiber; 4g Carbohydrate; 88mg Cholesterol; 338mg Sodium. Food Exchanges: 0 Grain (Starch); 5 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates.SERVING SUGGESTION: Wild rice pilaf and steamed green beans tossed with a little olive oil and some slivered almonds.VEGETARIAN: Use tofu in place of fish and sauté instead of poach. Follow the recipe for the Dilled Cucumbers and serve on the side.