Halibut Stroganoff

by: Amy Barthelemy

This is one of David's favorite recipes. He ate the leftovers for days.

ready in: 40 min  ~ preparation time: 5 min  ~ cooking time: 35 min


#1 package egg noodles
#1/4 cup butter
#1/2 onion, minced
#1/4 teaspoon garlic powder
#2 tablespoons chopped garlic (or as much as you can stand)
#2 tablespoons all-purpose flour
#1 pound fresh mushrooms, sliced
#1 (10.75 ounce) can condensed cream of mushroom soup
#1 pound halibut, cut to 1" cubes
#1 cup reduced fat sour cream
#1 teaspoon salt
#1/4 teaspoon ground black pepper
#2 tablespoons chopped fresh parsley


1. In a large pot of salted boiling water add Halibut chunks, cook until flaky throughout. This will take LESS than 2 minutes. Drain in collander and run cold water over fish to stop cooking. DO NOT over cook the fish. Flake the chunks out.

2. In a large pot of salted water boil egg noodles until al dente. Drain well.

3. In a large saucepan over medium-high heat saute butter, onion, chopped garlic and garlic salt until onions are soft. Add flour and mushrooms. Cook 5 minutes.

4. Add mushroom soup to saucepan, simmer uncovered 10 minutes.

5. Add cooked halibut and stir in sour cream. Heat through. Season with salt and pepper. Serve sauce over egg noodles, sprinkle parsley on top. Serve hot.