Saucy Poached Fish
|Dry sherry||1⁄4 Cup (4 tbs)|
|Condensed cream of mushroom soup||10 3⁄4 Ounce (1 Can)|
|Dry mustard||1⁄4 Teaspoon|
|Halibut steaks||4 (Fresh Or Frozen)|
|Canned sliced mushrooms||3 Ounce (1 Can)|
|Snipped parsley||2 Tablespoon|
|Hot cooked rice||1 Cup (16 tbs)|
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.
Makes 4 servings.