Simple to prepare and full of aromatic spices, our Coconut Curry Rice is a perfect accompaniment to a flaky, white fish like halibut. Steaming the fish on top of the rice while it cooks infuses the fish with rich flavor.
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Ingredients
Makes 4 servings
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3 Tablespoons Olive Oil
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1 Small Onion, thinly sliced
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1 Cup Coconut Curry Rice
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1 3/4 Cups Chicken Stock
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1/2 Teaspoon Kosher Sea Salt Flakes
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1/4 Teaspoon Ground Black Peppercorns Dustless
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4 (6 Oz.) Mahi-Mahi Fillets
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1/4 Cup Natural Sliced Toasted Almonds
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1/4 Cup Fresh Cilantro, picked
Directions
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Heat olive oil in heavy, straight-sided sauté pan with lid over medium heat. Add onion, and cook, stirring, until just translucent, about 5 minutes.
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Add Coconut Curry Rice and cook, stirring, until rice is thoroughly coated with oil, about 5 minutes. Add chicken stock and bring to a boil. Lower heat to a simmer, cover with tight-fitting lid and cook for about 10 minutes.
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Meanwhile, season mahi-mahi fillets with salt and pepper. When rice has cooked for 10 minutes, remove lid. Working quickly, arrange fillets on top of rice. Immediately replace lid, and continue cooking about 10 minutes more, until fish is cooked through.
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Remove pan from heat and remove fish from pan. Fluff rice with fork and adjust seasoning as necessary.
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Divide rice among four plates, and plate piece of fish on top of rice. Top with toasted almonds and cilantro.