2-4 halibut steaks
2 tbsp. oil
2 onions, chopped
Chopped parsley for garnish

Heat oil in large skillet. Add onions and saute lightly. Place fish in skillet with salt and pepper to taste. Pour sufficient water over fish to barely cover. Cover with lid and bring slowly to a boil. Simmer for 25-30 minutes. Remove fish to dish and pour egg and lemon sauce over.

EGG AND LEMON SAUCE:

2 tbsp. cornstarch
1 1/2 c. hot fish stock
Juice of 2 lemons
2 eggs, beaten slightly

In a saucepan mix cornstarch and lemon juice. Add hot fish stock and stir over gently heat until boiling. Simmer 3 minutes. Remove from heat. When slightly cooled pour over beaten eggs. Place into top of double boiler. Stir until mixture thickens. Do not boil sauce a second time or it will curdle.