Instructions: Thaw halibut if frozen. In 10" skillet cook onion and garlic in butter until tender, but not brown. Add halibut, tomato, wine, parsley, salt and pepper. Cover and cook over low heat until fish flakes easily with a fork.

Combine milk and cornstarch; add to skillet. Cook and stir until thickened and bubbly. Cook 1-2 minutes more.

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