1/4 cup dry sherry
1 10 3/4-ounce can condensed cream of mushroom soup
1/4 teaspoon dry mustard
4 fresh or frozen halibut steaks
1 3-ounce can sliced mushrooms
2 tablespoons snipped parsley
Hot cooked rice
In medium skillet gradually stir sherry into soup.
Stir in mustard.
Bring to boil; reduce heat.
Separate frozen fish; place fish in hot soup mixture.
Cook, covered, till fish flakes easily, about 10 minutes.
Carefully remove fish to warm platter.
Drain mushrooms; stir mushrooms and parsley into soup mixture.
Heat through; serve over fish and hot cooked rice.