|Halibut steaks||4 Small|
|Fresh pineapple slices||4 (Thick Rings)|
|Chopped parsley||15 Milliliter (1 Tablespoon)|
|Melted butter||15 Milliliter (1 Tablespoon)|
|Water||500 Milliliter (2 Cups)|
|Cornstarch||30 Milliliter (2 Tablespoons)|
|Cold water||60 Milliliter (6 Tablespoons)|
|Light cream||50 Milliliter (1/4 Cup, Hot)|
|Paprika||1⁄4 Teaspoon (1 Milliliter)|
|Tabasco sauce||1⁄4 Teaspoon (1 Milliliter)|
|Mozzarella cheese squares||6 Small|
Place fish, pineapple, parsley, butter and 2 cups (500 ml) water in frying pan.
Cover and bring to boil.
Turn fish over; cover and continue cooking 3 minutes over low heat, depending on size.
When bone can be removed easily, the halibut is cooked.
Remove from pan and set aside.
Replace pan on stove and bring to boil.
Mix cornstarch with water; stir into liquid and cook 2 to 3 minutes over high heat.
Pour cream into frying pan, season and add paprika and Tabasco.
Cook 2 minutes over medium-high heat.
Bone and flake fish; add to sauce with mozzarella.
Cook 2 minutes over low heat.