Recipe For Halibut Hungarian

Servings: Makes 4
Nutrition information per serving:

1 1/4 Pounds

Halibut, 1 inch thick

1/2 Cup

Nonfat plain yogurt

1/2 Cup

Lowfat sour cream

2 Tablespoons

All-purpose flour

1 Teaspoon

Paprika

1 1/2 Cups

Fresh mushrooms, sliced

1/2 Cup

Onion, chopped

2 Tablespoons

Margarine

1/2 Cup

Dry white wine

1 Teaspoon

Dried dillweed

1/2 Teaspoon

Salt

Hot cooked pasta

  1. Thaw halibut, if frozen. Remove any skin and bones, cut fish into 1 inch cubes. set aside.
  2. In a small bowl stir together yogurt, sour cream, flour, and paprika. Set aside.
  3. In a 10 inch skillet, cook mushrooms and onions in hot margarine 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.
  4. Remove fish and mushrooms with a slotted spoon. Stir yogurt mixture into skillet, cook and stir until thickened and bubbly. Return fish and mushrooms to sauce, heat through. Serve over pasta.

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