Hlibut Parchment Packets With Coconut-Almond Rice

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

1. 1. Preheat over to 400 deg. In a small bowl, whisk curry paste, gradually adding coconut milk. Transfer 1/2 cup sauce to another bowl; set bowls aside.
2. 2. Toast almonds in a small saucepan over medium heat until golden, 3 min. 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 min.
3. 3. Season halibut with remaining 1/4 tsp salt and the pepper while rice cooks. Cut 4 pieces of parchment, each 12 x 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, on a rimmed baking sheet. Bake until fish is just opaque, (poke with a sharp knife to check), 10 to 15 min.
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

coconut milk, almonds, basmati rice, coconut, kosher salt, pepper, sugar snap peas, cilantro, wedges

Taken from www.epicurious.com/recipes/member/views/hlibut-parchment-packets-with-coconut-almond-rice-50154354 (may not work)