Curried Fish with Bruschetta Tomatoes

This dish can be made very, very quickly. I've used frozen green beans, frozen cubed fish and jarred Bruschetta tomatoes all from Trader Joe's - they are all fantastic. For a quick weeknight meal, you can't beat that convenience. And it tastes fantastic as well.

1 lb. fish fillet, such as Haddock or Cod, cubed
1 onion, peeled and diced
2 carrots, peeled and sliced
handful of green beans, cut to 1-inch lengths
1 jalapeno pepper, minced
3 cloves garlic, minced
½-inch piece fresh ginger, minced
2 tsp favorite curry powder – I use my Korma Masala
1 cup coconut milk

Bruschetta tomatoes:
3 large tomatoes, diced and drained
2 cloves garlic, minced
1 Tbsp lemon juice or Balsamic vinegar
2 Tbsp olive oil
about 12 fresh basil leaves, cut in chiffonade

Mix together the Bruschetta tomatoes and allow to marinate. Meanwhile, sauté the onion, carrots and green beans in a bit of canola oil for about 5-8 minutes, until the veggies begin to soften. Add the pepper, garlic and ginger and cook another 3-5 minutes, until very fragrant. Add the masala or curry powder and cook another minute. Mix in the coconut milk and the Bruschetta tomatoes. Heat through.

In a separate hot non-stick skillet, sauté the fish in a bit of canola oil, until each side has browned just a bit, about 2-3 minutes a side. Pour the curry sauce over the fish and fold together very gently. Serve over white rice.

Here's a version made with grape tomatoes.