olive oil
Kosher salt
Black pepper
13.3 oz can coconut milk divided
2 tbsp Thai green curry paste
1 lime juice and zest
1/2 cup chopped cilantro leaves divided
1 cup long grain white rice
Preheat oven to 400°F. Zest half of the lime and extract juice, set aside. Cook your favorite rice as you normally would, substituting 1/2 cup of coconut milk (reserve balance for sauce) for 1/2 cup of some of the water (See Note 1). Once steamed, fluff with fork and add half of the chopped cilantro leaves. Stir to mix and keep warm. In a small bowl whisk together the remaining coconut milk, Thai green curry paste, remaining chopped cilantro, lime juice and zest. Set aside. In a large baking dish coated with cooking spray or oil, add Alaska halibut skin side down and drizzle with some oil. Massage oil over fish and season with salt and pepper. Top each Alaska halibut filet with the coconut curry sauce. Bake uncovered for 12 to 15 minutes, until Alaska halibut flakes easily when tested with a fork. Drizzle with pan coconut curry sauce and serve over coconut rice.