Curried Halibut Skillet

Curried Halibut Steak

4 halibut (4 oz. each)

1/2 tsp. salt

4 tsp. curry powder

2 T. olive oil, divided

1 large sweet onion, chopped

1 can (14 1/2 oz.) diced tomatoes, undrained

2 T. lime juice

1-1/2 tsp. grated lime peel

1 tsp. minced fresh ginger root

1/2 flaked coconut, toasted

1/4 cup minced fresh cilantro (opt.)

Sprinkle fillets with salt; coat with curry. In a large nonstick skillet coated with cooking spray, brown fillets in 1 T. oil; remove and set aside.

In the same pan, saute onion in remaining oil for 1 minute. Stir in the tomatoes, lime juice, lime peel 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.