1. In a small bowl stir together yogurt, cucumber, mayonnaise and dill weed. Season with salt. Cover and refrigerate at least 1 hour.
2. Rinse fish; pat dry with paper towels. In a large skillet bring water and wine to boil. Gently add fish. Return to a boil; reduce heat. Cover and simmer for 10 to 11 minutes or until fish flakes with a fork (145 degrees F.) Serve with cucumber sauce.