Do you want a super impressive and delicious meal without spending all day cooking? This recipe for Cilantro Lime White Fish with Coconut Rice is just the recipe you are looking for. White fish is one of my favorite ingredients to cook with. Since it has such a mild flavor, it is always a good idea to pair it with something super flavorful. This recipe is originally made with halibut but you can also use cod, which has a similar flavor and generally easier to find. It is steamed over a coconut rice with a hint of spice. (That rhymes!) What I love about this meal is it is steamed in parchment paper which means everyone gets their own little package with their meal inside. This means it is perfect for company because each person has their own separate serving. Not to mention your guests are sure to be impressed by the beautiful masterpiece awaiting them once they unwrap the paper.
This recipe is from one of my favorite cookbooks: Sheet Pan Suppers
2 cups frozen white rice
1 cup canned coconut milk
Juice of 1 lime
1/4-1/2 teaspoon red pepper flakes (optional)
1 cup frozen shelled edamame
2 pounds white fish (I have used cod and halibut)
about 4 teaspoons chopped fresh cilantro
2-3 limes, cut into thin slices
salt and pepper
Note: All frozen ingredients should remain unthawed
Preheat oven to 400 degrees Fahrenheit. In a medium bowl, combine rice, coconut milk, lime juice, edamame, pinch of salt, and red pepper flakes. Note: I use 1/2 teaspoon for a slight spice but you can less or simply leave it out altogether. Another option is to sprinkle it on individual portions when it has finished cooking.
Now it’s time to make the parchment paper pockets: Cut four sheets of parchment paper 18 inches by 15 inches. Fold the sheets in half making the shorter sides meet. Keeping the paper folded, starting the bottom cut the sheet into the shape of half a heart. When you unfold it it should look light a very fat heart. Repeat on all 4 sheets.
Scoop 1/4 of the rice mixture onto one side of the parchment heart. Place 1/4 of the halibut on top of that and season well with salt and pepper. Note: I had multiple small pieces of fish so I put 2 small fillets in each pocket. Garnish with a generous amount of cilantro and a few lime slices. Repeat for each heart.
Transfer hearts to 2 baking sheets and fold the other side of the heart over to cover the fish. Crimp the edges by making small overlapping folds to seal the package closed. Bake for about 20 minutes or until opaque and flaky, testing with a fork in the final minutes. Note: Both of my baking sheets didn’t fit in the middle rack so I switched the 2 baking sheets from the middle and top rack halfway through.
Remove packets from the baking sheets and serve warm.