This coconut fish tastes so delectable, you won’t believe how fast and easy it is to make. Ready in just 20 minutes! Fillets of tilapia are simmered in a rich curry, fresh tomatoes, and dill sauce.

5 tablespoons olive oil
1 medium onion, chopped
2 teaspoons curry powder
2 tablespoons lemon&pepper seasoning salt
1/2 teaspoon [2.5 mL] pepper
2 (each 13.5-fl-oz) cans coconut milk
2 cups fresh tomatoes (cherry and/or sliced)
2.70 lb fresh (or frozen) tilapia
1 teaspon freshly squeezed limon juice
3 tablespoons minced dill
1 teaspoon red chili powder

Servings: 6

Fry onions in a large skillet on preheated oil for about 3 minutes. Stir in curry powder, salt and pepper; cook, stirring, for 1-2 minutes. Add coconut milk, bring to a boil. Put the fish filets.

Add tomatoes. Lower heat.

Cover and simmer for about 15 minutes to allow the flavors to concentrate, the sauce to thicken to a creamy consistency and fish to cook (but don’t overovercook it). Stir in limon juice, add dill, turn off the heat, cover and leave for another 5-10 minutes.

Serve warm with boiled rice.