“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.