- Coat grill rack with nonstick cooking spray. Preheat grill. Combine 2 tablespoons of the olive oil, salt and pepper in small bowl. Drizzle over fish. Cover and chill 30 minutes. Grill fish 5 to 7 minutes or until fish flakes with fork. Transfer fish to a platter; set aside.
- Meanwhile, for the sauce, sauté onion in remaining 2 tablespoons olive oil over medium heat in large sauté pan. Add bell peppers and cook 5 minutes or until vegetables are tender. Stir in ginger, curry powder and diced tomatoes; simmer 15 minutes.
- Add fish to skillet; spoon sauce over top. Place fish and sauce over rice, and serve.
View all nutritional information
Calories 383, Calories Fat 144, Total Fat 16g, Saturated Fat 2g, Cholesterol 116mg, Sodium 1755mg, Carbohydrate 9g, Protein 46g
|Calories (fat) extra||38|
|Total Fat (extra)||25|
|Saturated Fat (extra)||12|
|Vitamin A (extra)||38|
|Vitamin C (extra)||142|