Instructions: Thaw halibut, if frozen. Remove any skin and bones; cut fish into 1-inch cubes. Set aside. In a small bowl stir together yogurt, sour cream, flour, and paprika; set aside.

In a 10-inch skillet cook mushrooms and onion in hot margarine or butter until tender. Add fish, wine, dillweed, and salt. Bring just to boiling; reduce heat. Simmer, covered, about 5 minutes, or until fish just flakes with a fork. Remove fish and mushrooms with a slotted spoon. Stir yogurt mixture into skillet; cook and stir until thickened and bubbly. Cook and stir 1 minute, more. Return fish and mushrooms to sauce; heat through. Serve over pasta.

NOTES : Marilyn keeps this creamy fish and pasta dish healthful by using half yogurt, half low-fat sour cream in the sauce. We found that its also delicious prepared with swordfish.

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