Halibut with Coconut-Red Curry Sauce

Serve this Thai-style halibut dish for a quick and easy dinner in minutes. Drizzle the delicious coconut-red curry sauce with a side dish of seasoned rice and bok choy.
Heat 1 teaspoon of oil in a large nonstick skillet over medium-high heat. Add the fish to the pan; cook for 5 minutes on each side, or until the fish separates easily when tested with a fork, or until the desired degree of browning is achieved. Remove the fish from the pan; keep warm.Add the remaining 1 teaspoon of oil to the pan. Add the onion, green onion and ginger; simmer for 2 minutes. Add coconut milk and the following 4 ingredients (with coriander added). Bring to a boil; cook for 1 minute. Remove from heat. Add basil and juice.Seasoned Bok choy rice: Combine 1 1/2 cups water and 3/4 cup basmati rice in a medium saucepan; bring to a boil. Cover, reduce heat and simmer for 12 minutes. Add 2 cups chopped baby bok choy; cover and cook for 8 minutes or until liquid is absorbed. Combine 1 1/2 tablespoons low-sodium soy sauce, 1 tablespoon fresh lime juice, 1/2 teaspoon sugar, and 1/2 teaspoon dark sesame oil; toss with the rice mixture.