Delightful Dinners!

I've been so busy teaching pastry and cake decorating classes the last few months that I've neglected pretty much everything I possibly can and get away with it. But no more-

Sweet Freedom!!!

So here I am, getting back to the increasingly-long list of catching up I need to do.

Task number 23. . . return to blogging.

I'm starting to think that maybe I should have chosen a different name for this blog, seeing as how the majority of my recipes on my mind are turning toward savory instead of sweet and 'baked'. Oh well, good food in any way shape or form makes life amazing. That being said, let's jump into the first of several comin'-at-ya dinner posts.

We picked up a Sunset magazine the other day, more interested in the 'plan your summer' travel articles than anything, and happened upon this delish- and I really mean it- recipe for

Halibut Parchment Packets with Almond Coconut Rice.

Perfect for the time of year when I'm longing for spring and all of the favorite fresh vegetables that come with it, packets are filled with asparagus and sugar snap pea pods and served over curried coconut rice. SO yummy! The recipe calls for Halibut, a fish that depending on where you live can be a little pricey, but rest assured you can use any other good-quality white fish in it's place with good results.

One more note, the specified amount of red curry paste is a MUST! Being the nursing mommy that I am I wasn't sure about it- wondering if it might bring too much spice to the dish and cause a needless and oh-so-unpleasant sleepless night for little Sam, but this curry is all about flavor, not heat.

And so, without further ado, I give you-

Halibut Parchment Packets w/ Almond Coconut Rice

taken from Sunset Magazine March 2011

• 3/4 teaspoon red curry paste*

• 3/4 cup canned coconut milk (I used Lite Coconut Milk)
• 3 tablespoons slivered almonds
• 1/2 cup basmati rice ( I used Calrose 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 400°. 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.

*Find in grocery stores' Asian-foods aisle.