• Adjust rack to top position and preheat oven to 425 degrees. • In a small pot, combine rice, 3⁄4 cup water (11⁄2 cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to use in Step 6.

• While rice cooks, wash and dry produce. • Halve, core, and thinly slice bell pepper into strips. Halve, peel, and thinly slice onion. Zest and quarter lime. Mince cilantro.

• Pat cobia* dry with paper towels; season all over with 1⁄2 tsp curry powder (1 tsp for 4 servings), salt, and pepper (you’ll use more curry powder in Step 4). • Place cobia on a lightly oiled baking sheet. TIP: Line the sheet with foil before oiling for easy cleanup. • Roast on top rack until cobia is cooked through and flakes easily with a fork, 8-10 minutes.

• Meanwhile, heat a large drizzle of oil in a large pan over medium-high heat. Add bell pepper, onion, and a big pinch of salt. Cook, stirring occasionally, until softened, 4-5 minutes. • Stir in 1 tsp curry powder (2 tsp for 4 servings); cook, stirring, until fragrant, 30 seconds.

• Thoroughly shake coconut milk in container before opening. • To pan with veggies, stir in coconut milk, stock concentrates, chili sauce, 1/3 cup water (2/3 cup for 4 servings), and juice from half the lime. • Bring to a boil, then reduce to a low simmer. Cook, stirring, until curry has reduced by about half and veggies are tender, 2-4 minutes. • Taste and season with salt; stir in more lime juice if desired.

• Fluff rice with a fork; stir in half the cilantro, 1 TBSP butter (2 TBSP for 4 servings), and a pinch of lime zest. Season with salt and pepper. • Divide rice and veggie curry between shallow bowls in separate sections, leaving some curry sauce in the pan. TIP: Tongs or a slotted spoon work great here! • Place cobia atop veggie curry and spoon remaining curry sauce over top. Garnish with remaining cilantro and serve with any remaining lime wedges on the side. ***Cobia is fully cooked when internal temperature reaches 145°.***