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Curried Red Snapper

"My husband and daughter, who don't usually care for fish, love it prepared this way," remarks Lynette Kerslake of Corbett, Oregon. "A tasty curry sauce baked over the fish makes the delicious difference."
  • Total Time
    Prep: 15 min. Bake: 25 min.
  • Makes
    6 servings

Ingredients

  • 1 pound red snapper or cod or haddock
  • 2 medium onions, chopped
  • 2 celery ribs, chopped
  • 1 tablespoon butter
  • 1 teaspoon curry powder
  • 3/4 teaspoon salt
  • 1/4 cup milk

Directions

  • Place the fish in a greased 13-in. x 9-in. baking dish. In a large skillet, saute onions and celery in butter until tender. Stir in curry powder and salt.
  • Remove from the heat; stir in milk. Spoon over fish. Bake, uncovered, at 350° for 25 minutes or until fish flakes easily with a fork.
Editor's Note: Cod, flounder, haddock, ocean perch or any other lean fish can be substituted for the red snapper.
Nutrition Facts
4 ounce-weight: 155 calories, 4g fat (2g saturated fat), 46mg cholesterol, 381mg sodium, 6g carbohydrate (4g sugars, 1g fiber), 24g protein.

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Reviews

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Average Rating:
  • LonsKitchen6
    Jan 24, 2011

    Simple recipe, but just too much onion flavor for my family. Maybe replacing the milk in this recipe for coconut milk would help balance the flavors. Won't be a repeat in my kitchen though.

  • Kaeto
    Oct 8, 2010

    Excellent recipe! My husband and one year old son gobbled it up. Like a previous review stated, there didn't seem to be enough sauce so the next time, I will make more of the sauce. I served it over some rice that I had cooked w/ some peas and carrots mixed in and it was great!

  • veggiemama
    Mar 29, 2010

    No comment left

  • Raeburby
    Jan 2, 2010

    This recipe turned me on to Curry, bigtime! Sauce is delicious, although use more to make more as this recipe doesnt call for enough sauce. But, my bf actually made sure EVERYTHING was off the plate and kept complimenting me. Great fish recipe because its differaunt.

  • tdschrock
    Nov 1, 2007

    No comment left