Fish in Coconut Curry (Mtuzi wa Samaki)

Ingredients

• 0.3 teaspoon pepper black divided freshly ground
• 1 tablespoon canola oil 
• 1.5 teaspoons curry powder divided
• 2 teaspoons ginger fresh minced peeled
• 3  garlic cloves minced
• 1.3 pound halibut skinless white firm
• 2 tablespoons juice of lemon fresh
• 4  lemon wedges 
• 0.8 cup lite coconut milk light
• 1 cup onion finely chopped
• 1 cup red bell pepper red finely chopped
• 0.8 teaspoon salt divided
• 2.8 cups tomatoes chopped (2 large)

Equipment

• bowl
• frying pan
• wooden spoon

Directions

1. Sprinkle fish with 3/4 teaspoon curry powder, 3/8 teaspoon salt, and 1/8 teaspoon black pepper.
2. Heat a large nonstick skillet over medium-high heat.
3. Add oil to pan; swirl to coat.
4. Add fish; cook 4 minutes or until deeply browned on bottom but undercooked on top (fish will finish cooking later in sauce).
5. Remove fish from pan.
6. Add onion and bell pepper to pan; saut 4 minutes or until tender.
7. Add ginger and garlic; saut 1 minute.
8. 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.
9. 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.
10. Cut fish into 4 equal portions. Spoon sauce into individual, shallow bowls; top each with a piece of fish.
11. Serve with lemon wedges and chopped fresh cilantro, if desired.