Stirring the Pot: Light and Easy Post-Holiday Dinner
A win-win recipe for the new year!
January 7, 2025
Hi, everyone!
We are officially well into the first week of 2026! I hope you all had a fantastic holiday season filled with rest, time with loved ones, and plenty of delicious food. After all the fun and festivities, I always find this particular week to be a welcome moment to recalibrate and slowly settle back into routine. When planning dinners, I turned to a family favorite that checks all the new year boxes: Steamed Halibut with Coconut Rice. It’s a low-lift in the kitchen, light yet satisfying, and packed with flavor.
Steaming is a smart and often overlooked method for cooking fish. It’s gentle and precise, resulting in a beautifully cooked piece of fish when done well. This halibut, prepared en papillote, stays moist and tender, infused with ginger, scallions, sesame oil, and bright lemon, which all meld perfectly as the dish steams.
I pair the fish with fragrant coconut rice, which is both comforting and satisfying. Together, they make a nourishing and simple meal that fits seamlessly into a post-holiday rhythm. Enjoy!
Steamed Halibut with Coconut Rice
INGREDIENTS
Serves 4
For the halibut:
| For the rice:
|
INSTRUCTIONS
To make the halibut: Preheat the oven to 400°F. Lay out four 9x11-inch sheets of parchment paper on a flat surface. Season the halibut fillets generously with salt and pepper, then place one near the bottom edge of each piece of parchment. Evenly divide the ginger, scallions, sesame oil, and lemon slices and place on top of each halibut piece. Fold the top half of the parchment over to meet the bottom. Crimp the edges together tightly in ¼-inch folds to create a closed packet with the fish inside and place on a sheet pan. (This is called “en papillote”—a good method to learn by watching online videos.)
To make the rice: In a medium saucepan, combine the rice, water, coconut milk, and salt. Bring to a boil, then cover and reduce the heat to low. Cook rice according to its package instructions until the liquid is absorbed. Uncover and fluff with a fork.
While the rice is cooking, place the sheet pan with the halibut packets in the oven and bake for 10 to 12 minutes. Remove from the oven and carefully cut open the packets, allowing steam to escape. With a wide spatula, place a piece of halibut on each plate, pouring juices from their packets over the tops. Serve with the coconut rice.
Pro Tips
Set all of your ingredients on a sheet tray in the morning, so that when it’s time to cook, the process is quick and easy.
Feel free to use limes in place of lemons or garnish with cilantro, mint, or sesame seeds.
This cooking method can also be applied to salmon, cod, or any other white fish that you love.
More Recipes
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