Curried Halibut Skillet

4 halibut fillets (4 oz each)
1/2 t. salt
4 t. curry powder
2 T. olive oil, divided
1 large sweet onion, chopped
1 can (14-1/2 oz) diced tomatoes
2 T. lime juice
1-1/2 t. grated lime peel
1 t. minced fresh gingerroot
1/4 C. flaked coconut, toasted
1/4 C. minced fresh cilantro

Sprinkle fillets with salt; coat with curry.  In a large skillet, 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.

270 calories, 12g fat, 510mg sodium, 16g carbs, 3g fiber, 26g protein