4 Acadian redﬁsh or red snapper ﬁllets (about 1¼ pounds)
½ medium red onion, thinly sliced
1 can (14.5 ounces) Full Circle Organic diced tomatoes
1½ cups frozen mango chunks, unthawed
1½ cups Thai red curry sauce
Chopped fresh basil, sliced green onions and lime wedges (optional)
Meanwhile, in small bowl, combine ﬂour, coriander, cumin, salt and cayenne pepper. Evenly coat both sides of ﬁsh with ﬂour mixture.
In large skillet, heat oil over medium-high heat. Add ﬁsh and cook 5 to 6 minutes or until golden brown, turning once; transfer ﬁsh to plate. Drain fat from skillet.
To same skillet, add onion and cook over medium-high heat 2 to 3 minutes or until lightly browned, stirring occasionally. Add tomatoes with their juice, mango and curry sauce, and heat to boiling; reduce heat to medium-low. Place ﬁsh over curry mixture and cover tightly with lid or aluminum foil; cook 4 to 5 minutes or until internal temperature of ﬁsh reaches 145°. Serve ﬁsh and curry mixture over rice along with basil, green onions and lime wedges, if desired.