Curried Halibut Skillet

• 4 halibut fillets (4 ounces each)
• 1/2 teaspoon salt
• 4 teaspoons curry powder
• 2 tablespoons olive oil, divided
• 1 large sweet onion, chopped
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 2 tablespoons lime juice
• 1-1/2 teaspoons grated lime zest
• 1 teaspoon minced fresh gingerroot
• 1/4 cup sweetened shredded coconut, toasted
• 1/4 cup minced fresh cilantro

1. Sprinkle fillets with salt; coat with curry. In a
2. coated with cooking spray, brown fillets in 1 tablespoon oil; remove and set aside.
3. In the same pan, saute onion in remaining oil for 1 minute. Stir in the tomatoes, lime juice, lime zest and ginger. Bring to a boil. Return fillets to the pan; cover and simmer for 10-12 minutes or until fish flakes easily with a fork. Serve with tomato mixture; sprinkle with coconut and cilantro.

salt, curry powder, olive oil, sweet onion, tomatoes, lime juice, lime zest, fresh gingerroot, coconut, fresh cilantro

Taken from www.tasteofhome.com/recipes/curried-halibut-skillet/ (may not work)