02-10-2005, 02:14 PM
1/4 ts Garlic salt
1 tb Cornstarch
1 ts Soy sauce
4 oz Can sliced water chestnuts
16 oz Can unpeeled apricot halves
1 1/2 ts Curry powder (to taste)
1/8 ts Ground ginger
1/4 c Sliced green onions
1 1/2 lbs fresh or frozen halibut or other lean fish steaks, cut 1" thick
Thaw fish, if frozen. Cut fish into 6 equal portions and arrange in 12x7x2" baking dish. Sprinkle fish with garlic salt; set aside. Drain apricots, reserving syrup. Cut apricot halves in half; set aside.
In small saucepan stir together reserved apricot syrup, cornstarch, curry powder, soy sauce, and ginger. Cook and stir till thickened and bubbly. Remove from heat. Stir in apricots, water chestnuts, and green onions; spoon over fish.
Bake, uncovered, in 450 deg oven about 15 minutes or till fish flakes easily when tested with fork.
1 tb Cornstarch
1 ts Soy sauce
4 oz Can sliced water chestnuts
16 oz Can unpeeled apricot halves
1 1/2 ts Curry powder (to taste)
1/8 ts Ground ginger
1/4 c Sliced green onions
1 1/2 lbs fresh or frozen halibut or other lean fish steaks, cut 1" thick
Thaw fish, if frozen. Cut fish into 6 equal portions and arrange in 12x7x2" baking dish. Sprinkle fish with garlic salt; set aside. Drain apricots, reserving syrup. Cut apricot halves in half; set aside.
In small saucepan stir together reserved apricot syrup, cornstarch, curry powder, soy sauce, and ginger. Cook and stir till thickened and bubbly. Remove from heat. Stir in apricots, water chestnuts, and green onions; spoon over fish.
Bake, uncovered, in 450 deg oven about 15 minutes or till fish flakes easily when tested with fork.