ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Halibut Parchment Packets with Coconut-Almond Rice

Photo: Annabelle Breakey; Styling: Karen Shinto
Total time 45 mins
Yield Serves 4
Renée created this recipe with her favorite fish, opah, when visiting Hawaii, but she also makes it with halibut, which is easier to find.

Ingredients

  • 3/4 teaspoon red curry paste*
  • 3/4 cup canned coconut milk
  • 3 tablespoons slivered almonds
  • 1/2 cup basmati rice
  • 3 tablespoons unsweetened flaked coconut
  • 3/4 teaspoon kosher salt, divided
  • 4 halibut fillets (6 oz. each)
  • 1/4 teaspoon pepper
  • 3/4 pound asparagus, ends trimmed, cut into 2-in. pieces on the diagonal
  • 1/4 pound sugar snap peas
  • 1/4 cup cilantro leaves
  • Lime wedges

Nutrition Information

  • calories 600
  • caloriesfromfat 60 %
  • protein 32 g
  • fat 40 g
  • satfat 15 g
  • carbohydrate 31 g
  • fiber 3.5 g
  • sodium 579 mg
  • cholesterol 84 mg

How to Make It

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

  2. Toast almonds in a small saucepan over medium heat until golden, 3 minutes. 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 minutes.

  3. Season halibut with remaining 1/4 tsp. salt and the pepper while rice cooks. Cut 4 pieces of parchment, each 12 by 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 and fold to seal. Place packets, folded sides up, on a rimmed baking sheet. Bake until fish is just opaque (poke with a sharp knife to check), 10 to 15 minutes.

  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.

  5. *Find in grocery stores' Asian-foods aisle.

  6. Note: Nutritional analysis is per serving.