1 (1 1/4-pound) skinless halibut or other firm white fish fillet
1 1/2 teaspoons Madras curry powder, divided
3/4 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
1 tablespoon canola oil
1 cup finely chopped onion
1 cup finely chopped red bell pepper
2 teaspoons minced peeled fresh ginger
3 garlic cloves, minced
2 3/4 cups chopped tomato (2 large)
2 tablespoons fresh lemon juice
3/4 cup light coconut milk
4 lemon wedges
Chopped fresh cilantro (optional)
- Sprinkle fish with 3/4 teaspoon curry powder, 3/8 teaspoon salt, and 1/8 teaspoon black pepper.
- Heat a large nonstick skillet over medium-high heat.
- Add oil to pan; swirl to coat.
- Add fish; cook 4 minutes or until deeply browned on the bottom, but undercooked on top (fish will finish cooking later in sauce). Remove fish from pan.
- Add onion and bell pepper to pan; sauté 4 minutes or until tender.
- Add ginger and garlic; sauté 1 minute.
- Add remaining 3/4 teaspoon curry powder, remaining 3/8 teaspoon salt, remaining 1/8 teaspoon black pepper, tomato, and lemon juice.
- Reduce heat to medium-low, and cook 10 minutes or until tomato breaks down, stirring occasionally. Mash tomato with a wooden spoon.
- Stir in coconut milk. Return fish along with accumulated juices to pan browned side up.
- Reduce heat to low; cover and cook 8 minutes or until fish flakes easily when tested with a fork.
- Cut fish into 4 equal portions. Spoon sauce into individual, shallow bowls; top each with a piece of fish.
- Serve with lemon wedges and chopped fresh cilantro, if desired.