Halibut Hungarian

Recipe Ingredients

1 1/4 lbs	567g / 20oz	Halibut, 1" thick
1/2 cup	118ml	Nonfat yogurt
1/2 cup	118ml	Light sour cream
2 tablespoons	30ml	All-purpose flour
1 teaspoon	5ml	Paprika
1 1/2 cups	355ml	Fresh mushrooms - sliced
1/2 cup	31g / 1.1oz	Chopped onion
2 tablespoons	30ml	Butter or margarine
1/3 cup	78ml	Dry white wine
1 teaspoon	5ml	Dried dill weed
1/2 teaspoon	2.5ml	Salt
		Hot cooked egg noodles - buttered

Recipe Instructions

Thaw halibut, if frozen. Remove any skin and bones; cut fish into 1-inch cubes. Set aside. In a small bowl stir together yogurt, sour cream, flour, and paprika; set aside.

In a 10-inch skillet cook mushrooms and onion in hot margarine or butter until tender. Add fish, wine, dillweed, and salt. Bring just to boiling; reduce heat. Simmer, covered, about 5 minutes, or until fish just flakes with a fork. Remove fish and mushrooms with a slotted spoon. Stir yogurt mixture into skillet; cook and stir until thickened and bubbly. Cook and stir 1 minute, more. Return fish and mushrooms to sauce; heat through. Serve over pasta.

Source:
Better Homes And Gardens Magazine - Mar, 1990 issue - submitted by Marilyn Pierce-Bulger, Eagle River, AK

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