For the fish and marinade:
- 10 ounces white, lean fish fillets, –or- a 16-ounce whole fish, cleaned and butterflied
- 1 tablespoon lemon juice
- 1 1/2 teaspoons curry powder
- 1/2 teaspoon olive oil
- 1/8 teaspoon salt (or to taste)
For the topping:
- 1/2 cup large-diced tomatoes
- 2 tablespoons thinly sliced red onions (fill a quarter cup halfway)
- 1 tablespoon lemon juice
- 1 1/2 teaspoons curry powder, divided into 1 teaspoon and 1/2 teaspoon
- 1/2 teaspoon olive oil
- 1/8 teaspoon salt