Photo: Annabelle Breakey; Styling: Karen Shinto
YieldsServes 4
AuthorRenée Davis, Seattle,
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
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
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
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
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
5

*Find in grocery stores' Asian-foods aisle.

Step 6
6

Note: Nutritional analysis is per serving.

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

Directions

Step 1
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
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
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
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
5

*Find in grocery stores' Asian-foods aisle.

Step 6
6

Note: Nutritional analysis is per serving.

Halibut Parchment Packets with Coconut-Almond Rice