Try this stopwatch-tested menu from the Cooking Light kitchen. Serves: 4

Halibut with Spicy Mint-Cilantro Chutney

Basmati-green pea rice
Bring 1 3/4 cups water and 1/2 teaspoon salt to a boil in a medium saucepan. Stir in 1 cup uncooked basmati rice; cover, reduce heat to low, and cook 20 minutes or until liquid is absorbed and rice is tender. Stir in 1/4 cup thawed frozen green peas and 2 tablespoons chopped green onions.
Credit: Photo: Randy Mayor; Styling: Cindy Barr