Halibut Parchment Packets With Coconut-Almond Rice

• 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

1. Preheat oven to 400u0b0. In a small bowl, whisk curry paste, gradually adding coconut milk. Transfer 1/2 cup sauce to another bowl; set bowls aside.
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.
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.
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.
5. *Find in grocery stores' Asian-foods aisle.
6. Note: Nutritional analysis is per serving.

red curry, coconut milk, almonds, basmati rice, coconut, kosher salt, pepper, sugar, cilantro, wedges

Taken from www.myrecipes.com/recipe/halibut-parchment-packets (may not work)