Hlibut Parchment Packets With Coconut-Almond Rice

1. 1

   1. Preheat over to 400 deg. In a small bowl, whisk curry paste, gradually adding coconut milk. Transfer 1/2 cup sauce to another bowl; set bowls aside.

2. 2

   2. Toast almonds in a small saucepan over medium heat until golden, 3 min. Stir in rice, reserved 1/2 cup sauce, 1/2 cup water, the coconut, and 1/2 tsp salt. Bring to a boil, then reduce heat and simmer, covered, until rice is tender., 16 to 18 min.

3. 3

   3. Season halibut with remaining 1/4 tsp salt and the pepper while rice cooks. Cut 4 pieces of parchment, each 12 x 14 in. Set a fillet in center of each, then mound asparagus and peas on top (some may roll off). For each packet, bring 2 opposite sides of parchment up over ingredients and fold several times to seal. Bring other sides up, on a rimmed baking sheet. Bake until fish is just opaque, (poke with a sharp knife to check), 10 to 15 min.

4. 4

   4. Microwave remaining 1/4 cup sauce to warm. Divide rice among 4 plates and top each with fish and vegetables from a packet, discarding extra liquid. Drizzle sauce over dishes and sprinkle with cilantro. Serve with lime wedges

* Per serving · 4 servings · Values may vary.

No additional tips available.