“SmokeeJo’s” Hungarian Halibut

“SmokeeJo’s” Hungarian Halibut

1 ½ pound Halibut – 1 inch thick
½ cup Nonfat Yogurt
½ cup Light sour cream
2 tablespoons All-purpose flour
1 teaspoon SmokeeJo’s Hungarian Game Spice (or you can just use paprika)
1 ½ cup Fresh mushrooms sliced
½ cup Chopped onion
2 tablespoons Butter
1/3 cup Dry white wine
1 teaspoon Dried dill weed
½ teaspoon Salt
Hot cooked egg noodles (buttered)

Remove any skin and bones from the halibut. Cut fish into 1-inch cubes. Set aside. In a small bowl stir together yogurt, sour cream, flour, and Hungarian game spice. Set aside.

In a skillet cook mushrooms and onion in hot butter until tender. Add fish, wine, dill weed and salt. Bring just to boiling then reduce heat. Simmer, covered, about 5 minutes, or until the fish just flakes. Remove the fish and mushrooms. Stir the yogurt mixture into the skillet, cook and stir until it is thickened and bubbly. Cook 1 minute more.
Return fish and mushrooms to sauce, heat through. Serve over egg noodles.

Contact Larry

Comments
  • Mary
    Reply

    Can’t find the Smokeejo’s Hungarian Game Spice Mix any longer. Do you know where it can be purchased? Thank!

Recent Posts
Contact Larry

Larry loves to hear your comments and feedback, or just drop him a note to say Hi.

Start typing and press Enter to search