When choosing fish to cook, look for shiny not dull. It doesn’t really matter whether you chose Cod, Halibut, or Petrale – any white fish will do. Remember, all fish cooks in 8 to 10 minutes per inch of thickness.
Season the fish with curry and salt and let rest for 15 to 20 minutes. Put the oil in a medium-size non-stick pan over medium-high heat. Brown the fish on both sides and remove from the pan. Into the pan, put the onion with a sprinkling of salt in a little more oil, stirring. When softened, stir in the garlic and cook another couple of minutes. Then, stir in the tomatoes with the with the ginger and lime juice. Let simmer gently about 5 minutes. Stir in the coconut milk and cook another 5 minutes. Return the fish to the pan to heat through. Taste and adjust the seasoning. Serve with Basmati rice and steamed broccolini. Serves 4. MSR (Recipe adapted from LA CUCINA ITALIANA)
For adults you can cook one tsp. minced jalapeño with the onions, and garnish with fresh cilantro.
Wash the rice under cold running water until the starch is removed and the water runs clear. Drain well. Bring the water to a boil and stir in the rice with the salt and the butter. Return to the boil, then, reduce heat and cover tightly. Continue to cook the rice for 5 to 7 minutes. Remove from the heat and let steam for another 10 minutes. Fluff the rice with a fork and serve immediately. MSR
Wash and trim the broccolini. Place in a stainless steel pan in one inch of gently simmering water with the salt. Cover and cook about 5 minutes, until the stems are tender when pierced with a fork. Remove and chill under running cold water. Reheat when needed. MSR