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Pdf½ cup canned coconut milk
¼ cup minced fresh cilantro
4 teaspoons Thai green curry paste
1 teaspoon lime zest
2 (6- to 8-ounce) skinless halibut fillets, ¾ inch to 1 inch thick
Salt and pepper
2 cups cooked rice
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.
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.
Set packets on rimmed baking sheet and bake until fish flakes apart when gently prodded with paring knife and registers 140 degrees, 18 to 20 minutes. Carefully open packets, allowing steam to escape away from you. Sprinkle fillets with remaining 1 tablespoon cilantro and serve with lime wedges.