Tilapia Coconut Curry - cooking recipe

Ingredients

4 cups broccoli florets
2 small onions, diced
2 teaspoons kosher salt
2 teaspoons curry powder
1 teaspoon black pepper
1 lb tilapia fillet
14 ounces light coconut milk (Thai Kitchen)
20 ounces pineapple chunks in juice (drained)
1 cup brown rice

Preparation

In a small saucepan begin to cook the brown rice.
Dice onions and chop broccoli, in a large pan or wok toss with 1 tsp of salt and a few sprays of PAM, and sautee about 5 minutes, remove from heat.
Spray another pan with PAM, sprinkle tilapia with 1 tsp salt and 1 tsp curry powder, place in the pan and then pour the coconut milk over the tilapia. Add the rest of the curry powder and pineapple and stir gently. Cook on medium-high heat for 3 minutes, turn the tilapia over gently and cook an additional 3 minutes - or until the fish is fully cooked. Stir in the broccoli and onions and serve over rice .