Fish Stew

4 tilapia fillets, about 5 ounces each

3 cloves garlic, mashed

1 teaspoon ground ginger

2 1/2 teaspoons seasoned salt or plain salt

Juice from 1/2 lime

3 to 4 medium tomatoes, peeled, cored

1/4 cup vegetable oil

1 small onion, thinly sliced

1/2 teaspoon salt

2 medium potatoes, peeled, diced

2 ribs celery, cut into 1-inch lengths

1 tablespoon tomato paste

2 teaspoons Maggi seasoning

1 cup canned unsweetened coconut milk

1. Season the fish pieces with the mashed garlic, ginger, seasoned salt and lime juice. Place in a large, resealable food-storage bag. Refrigerate at least 8 hours.

2. Heat broiler; place the fillets on a lightly greased baking sheet about 6-7 inches from the broiler. Broil, turning once, until browned and cooked through, about 6 minutes per side. Set fish aside. Puree the tomatoes in a blender or food processor until nearly smooth; set aside.

3. Heat the oil in a skillet over medium heat. Season the sliced onion with the salt. Add onion, potatoes and celery to the skillet; cook, stirring occasionally, until onion is lightly browned, about 5 minutes. Pour the pureed tomatoes over the vegetables; add the tomato paste and Maggi seasoning; reduce heat to low. Cook, stirring occasionally, until the mixture is thick and the potatoes are almost tender, about 20 minutes.

4. Add the coconut milk; cook, stirring occasionally, 3 minutes. Add enough water to make sauce the consistency of light cream. Cook, stirring occasionally, 5 minutes. Add the fish to the skillet; cover. Cook, stirring occasionally, until the fish is hot, about 10 minutes.

Nutrition information per serving:

340 calories, 51 percent of calories from fat, 20 grams fat, 9.5 grams saturated fat, 83 mg cholesterol, 16 grams carbohydrates, 27 grams protein, 914 mg sodium, 3 grams fiber