|Halibut slices/Null||4 (Each 1/2 Inch Thick)|
|Butter/Null||2 Tablespoon (Null)|
|Cream of mushroom soup/Null||1 Can (10 oz) (Null)|
|Onion/Null||1 Small, finely chopped (Null)|
|Evaporated milk/Null||15 Ounce (1 Can)|
|Cold water/Null||1⁄4 Cup (4 tbs) (Null)|
|Flour/Null||1 Tablespoon (Null)|
|Salt/Null||To Taste (Null)|
|Pepper/Null||To Taste (Null)|
Put slices of halibut in heavy skillet.
Sprinkle lightly with salt and pepper.
Dot with butter.
Combine soup, onion and milk and pour over fish.
Cover tightly and simmer about 25 minutes or until fish flakes easily with a fork.
Remove fish to a hot serving plate.
Blend cold water and flour until smooth and add gradually to milk mixture, stirring constantly.
Cook and stir until boiling.