2 1/2 teaspoons McCormick® Gourmet Collection Roasted Ground Ginger
1 teaspoon McCormick® Gourmet Collection Sicilian Sea Salt
1 pound firm white fish fillets, such as haddock or rockfish, about 1-inch thick, skin removed
2 tablespoons fresh lemon juice, divided
1 tablespoon olive oil
2 large shallots, thinly sliced
1 yellow bell pepper, cut into thin strips
1 medium zucchini, cut into thin half-moon slices (2 cups)
1 can (13.66 ounces) Thai Kitchen® Coconut Milk, well shaken
1/2 cup chopped fresh cilantro, divided
1/4 cup chopped roasted salted peanuts (optional)
1. Mix ginger and sea salt in small bowl. Sprinkle fish with 1 tablespoon of the lemon juice. Coat evenly with 2 1/2 teaspoons of the spice mixture. Set aside.
2. Heat oil in large skillet on medium heat. Add shallots, bell pepper, zucchini and 2 tablespoons water; mix well. Cover. Cook 2 minutes or until tender-crisp, stirring occasionally. Add coconut milk and 2 tablespoons of the cilantro. Bring to boil, stirring occasionally. Reduce heat to low; simmer, uncovered, 5 minutes until broth thickens slightly. Stir in remaining spice mixture. Reduce heat to low.
3. Place fish in skillet, spooning some broth and vegetables over fish. Cover. Cook 5 minutes or until fish flakes easily with a fork, basting fish occasionally with broth. Remove from heat. Stir in remaining 1 tablespoon lemon juice. Sprinkle with remaining cilantro and peanuts, if desired. Serve over steamed rice.