Speedy Spicy Cod

• 1 cup pearl barley
• 1 medium sweet potato, peeled and chopped
• 1 large red pepper
• 1 bunch green onion
• 3 inches piece fresh ginger, peeled
• 1 tablespoon curry powder
• 2 (14 1/2 ounce) cans no-salt-added diced tomatoes, drained
• 4 skinless cod fish fillets (4 oz. ea.)

1. Combine barley with 3 C water, cover with vented plastic wrap and cook in microwave on high for 10 minutes.
2. Stir in sweet potato.
3. Recover; microwave on high for 15 minutes or until tender.
4. Chop pepper, slice green onions, and grate ginger; reserve 2 tbsp green onions for garnish.
5. In bowl, combine remaining onions, red peppers, ginger, and 1/4 tsp each salt and pepper.
6. Coat with olive oil cooking spray.
7. Heat 12" skillet on medium-high.
8. Add pepper mixture and cook 3 minutes until lightly browned, stirring often.
9. Add curry powder; cook 1 minute, stirring.
10. Stir in tomatoes; heat to boiling.
11. Nestle cod in tomato mixture, cover, and cook 5-8 minutes, or until cod turns opaque throughout.
12. Serve cod mixture over barley and sweet potato.
13. Garnish with green onions.

pearl barley, sweet potato, red pepper, green onion, fresh ginger, curry powder, salt, cod fish

Taken from www.food.com/recipe/speedy-spicy-cod-480029 (may not work)