Directions

1. Coat grill rack with nonstick cooking spray. Preheat grill. Combine 2 tablespoons of the olive oil, salt and pepper in small bowl. Drizzle over fish. Cover and chill 30 minutes. Grill fish 5 to 7 minutes or until fish flakes with fork. Transfer fish to a platter; set aside.
2. Meanwhile, for the sauce, sauté onion in remaining 2 tablespoons olive oil over medium heat in large sauté pan. Add bell peppers and cook 5 minutes or until vegetables are tender. Stir in ginger, curry powder and diced tomatoes; simmer 15 minutes.
3. Add fish to skillet; spoon sauce over top. Place fish and sauce over rice, and serve.