Thai-Style Fish and Creamy Coconut Rice Packets for Two
Cooking fish en papillote, or in a packet, is ideal when cooking for two.
A cookbook recipe exclusively for ATK Essential members from All-Time Best Dinners for TwoWhy This Recipe Works
Gather Your Ingredients
Key Equipment
Before You Begin
Try to purchase halibut fillets that are similar in size so that they cook at the same rate. If the fillets are much thinner than ¾ inch, simply fold them over to make them thicker. Cod and haddock are good substitutes for the halibut. You can use fresh rice, leftover rice, or store-bought precooked rice here.
Instructions
1.
Adjust oven rack to middle position and heat oven to 400 degrees. Whisk coconut milk, 3 tablespoons cilantro, curry paste, and lime zest together in bowl.
2.
Pat halibut dry with paper towels and season with salt and pepper. Cut two 14 by 12-inch rectangles of aluminum foil and lay them flat on counter. Mound 1 cup cooked rice in center of each piece of foil, then place fillets on top. Spoon coconut mixture over top of fillets, then tightly crimp foil into packets.
3.
Set packets on rimmed baking sheet and bake until halibut flakes apart when gently prodded with paring knife and registers 140 degrees, 18 to 20 minutes. (To check temperature, poke thermometer through foil of one packet and into halibut.) Carefully open packets, allowing steam to escape away from you. Sprinkle fillets with remaining 1 tablespoon cilantro and serve with lime wedges.
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