Step 1

Preheat oven to 400°F. Zest half of the lime and extract juice, set aside.

Step 2

Bring 1/2 cup of coconut milk and 1 cup water to a boil. Add rice and turn to simmer. Cover and steam for 18 minutes. Let rest 5 minutes. Fluff with fork and add half of the chopped cilantro leaves. Stir to mix and keep warm.

Step 3

In a small bowl whisk together the remaining coconut milk, Thai green curry paste, remaining chopped cilantro, lime juice and zest. Set aside.

Step 4

In a large baking dish coated with cooking spray or oil, add halibut and drizzle with some oil. Massage oil over fish and season with salt and pepper.

Step 5

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.