Halibut Parchment Packets with Coconut-Almond Rice

Ingredients

• 0.8 pound asparagus ends trimmed cut into 2-in. pieces on the diagonal
• 0.5 cup rice 
• 0.8 cup coconut milk canned
• 0.3 cup cilantro leaves 
• 24 oz pacific halibut filets 
• 0.8 teaspoon kosher salt divided
• 4 servings lime wedges 
• 0.3 teaspoon pepper 
• 0.8 teaspoon curry paste red
• 3 tablespoons slivered almonds 
• 0.3 pound sugar snap peas 
• 3 tablespoons coconut or unsweetened flaked

Equipment

• bowl
• baking sheet
• sauce pan
• oven
• knife
• whisk
• microwave

Directions

1. Preheat oven to 40
2. In a small bowl, whisk curry paste, gradually adding coconut milk.
3. Transfer 1/2 cup sauce to another bowl; set bowls aside.
4. 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.
5. Season halibut with remaining 1/4 tsp. salt and the pepper while rice cooks.
6. 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.
7. Place packets, folded sides up, on a rimmed baking sheet.
8. Bake until fish is just opaque (poke with a sharp knife to check), 10 to 15 minutes.
9. 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.
10. Drizzle sauce over dishes and sprinkle with cilantro.
11. Serve with lime wedges.
12. *Find in grocery stores' Asian-foods aisle.