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


  1. Heat oven to 350 degrees F.
  2. Place the fish in a greased 13 x 9-inch baking dish.
  3. In a skillet, sauté onions and celery in butter until tender. Add curry powder and salt; mix well. Remove from the heat; stir in milk. Spoon over fish.
  4. 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.

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