Photo: Annabelle Breakey; Styling: Karen Shinto
Total Time
45 Mins
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.

How to Make It

Step 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.

Step 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.

Step 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.

Step 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.

Step 5

*Find in grocery stores' Asian-foods aisle.

Step 6

Note: Nutritional analysis is per serving.

Ratings & Reviews

SuzyQT1968's Review

March 20, 2011
Quick enough to fix for lunch, but tasty and elegant enough for a nice dinner. The flavors were subtle..I added a bit of chili paste to give the sauce a little heat. I only had tilapia on hand and this worked well. I'd definitely make again.

KurtMcMillen's Review

February 26, 2011
I cooked this tonight; it was great. I have been looking for a fairly simple meal using halibut. This is it! I will cook this for just my wife and myself, and I will use it for special meals. I added some currants to the rice, and served the meal with slices of cantloupe.