Curried Red Snapper

1 1/2 pounds fresh or frozen red snapper*
2 medium onions, chopped
2 celery ribs, chopped
1 tablespoon butter or margarine
1 teaspoon curry powder
3/4 teaspoon salt
1/4 cup milk

Heat oven to 350 degrees F.

Place the fish in a greased 13 x 9-inch baking dish.

In a skillet, saute onions and celery in butter until tender. Add curry powder and salt; mix well. Remove from the heat; stir in milk. Spoon over fish. Bake, uncovered, for 25 minutes or until fish flakes easily with a fork.

* Cod, flounder, haddock, ocean perch or any other lean fish can be substituted for the red snapper.