1 1/2 lb. fresh or frozen halibut or other lean fish steaks, cut 1-inch thick
1/4 tsp. garlic salt
1 (16 oz.) can unpeeled apricot halves (in light syrup)
1 Tbsp. cornstarch
1 to 2 tsp. curry powder
1 tsp. soy sauce
1/8 tsp. ground ginger
1/2 (8 oz.) can sliced water chestnuts
1/4 c. sliced green onions

If using frozen fish, thaw. Cut into 6 equal portions and arrange in a 12 x 7 1/2 x 2-inch baking dish. Sprinkle fish with garlic salt; set aside.

Apricot Sauce: Drain apricots, reserving syrup. Cut apricot halves in two; set aside. Stir together reserved apricot syrup, cornstarch, curry powder, soy sauce and ginger in a small saucepan; cook and stir until thickened and bubbly. Remove from heat and stir in apricots, water chestnuts and green onions. Spoon over fish.

Bake at 450°, uncovered, about 15 minutes or until fish flakes easily when tested with a fork. Makes 6 servings.

Per Serving: 188 Calories, 2 g. Fat, 33 mg. Cholesterol and 194 mg. Sodium.