Name: Halibut and Creamy Coconut Couscous Packets
Total time: PLACEHOLDER
Ingredients: 1½ cups couscous; 2 cups boiling water plus ¼ cup room-temperature water; 1 cup canned coconut milk; ¼ cup chopped fresh cilantro; 2 tablespoons fish sauce; 1 tablespoons grated fresh ginger; 3 garlic cloves , minced; ⅛ teaspoon red pepper flakes; 4 (6- to 8-ounce) skinless halibut fillets , 1 inch thick; 2 tablespoons rice vinegar

Why This Recipe Works

For an interesting spin on the simple technique of cooking fish in a packet, we decided to cook halibut fillets on a grain, and we chose a bed of fluffy couscous (since it's super-quick-cooking) with a zesty Thai-inspired sauce to modernize the delicate French technique. We mixed coconut milk, ginger, garlic, fish sauce, a little cilantro (for a fresh herbal touch), and red pepper flakes (for a subtle hint of heat). The bold sauce transformed the couscous into a rich and creamy side and infused the fish with flavor. We found that if we used too much sauce during cooking, the couscous soaked up all of the liquid and ended up gummy while the fish tasted bland. So we reserved some of the sauce to drizzle over the fish before serving.

Before You Begin

For an accurate measurement of boiling water, bring a full kettle of water to a boil and then measure out the desired amount. To test for doneness without opening the foil packets, use a permanent marker to mark an “X” on the outside of the foil where the fish fillet is the thickest, then insert an instant-read thermometer through the “X” into the fish to measure its internal temperature. Mahi-mahi, red snapper, striped bass, or swordfish may be substituted for the halibut in this recipe.

Instructions

Adjust oven rack to middle position and heat oven to 400 degrees. Combine couscous and boiling water in bowl, cover with plastic wrap, and let sit until liquid is absorbed and couscous is tender, about 5 minutes. Fluff couscous with fork and season with salt and pepper to taste. Combine room-temperature water, coconut milk, cilantro, fish sauce, ginger, garlic, and pepper flakes in small bowl.

Lay four 16 by 12-inch rectangles of aluminum foil on counter with short sides parallel to counter edge. Divide couscous evenly among foil rectangles, arranging in center of lower half of each sheet of foil. Pat halibut dry with paper towels, place on top of couscous, and spoon 1 tablespoon coconut sauce over top of each fillet; reserve remaining coconut sauce for serving. Fold top half of foil over fish and couscous, then tightly crimp edges into rough 9 by 6-inch packets.

Place packets on rimmed baking sheet (they may overlap slightly) and bake until halibut registers 130 degrees, 15 to 18 minutes. Carefully open packets, allowing steam to escape away from you, then let halibut rest in packets for 10 minutes.

Microwave reserved coconut sauce until warmed through, about 1 minute, then stir in rice vinegar. Using thin metal spatula, gently slide halibut and couscous onto individual plates, drizzle with sauce, and serve.