Preheat the oven to 350°F.
Place halibut in an ovenproof skillet. Add coconut milk, lemongrass, and chilies to the skillet.
Cut parchment into a circle one-inch wider than skillet. Carefully cut 5 small slits in the center of parchment circle and place on top of skillet (this allow for steam to vent). Bake for 10–15 minutes, or until fish is opaque, flaky, and cooked through. (Safe internal temperature for fish is 158°F.)
Meanwhile, make the collard greens. Heat oil in large skillet over medium-high heat, add garlic, and sauté for 1 minute, until fragrant. Add collard greens and sauté for 2–3 minutes, until tender.
In a medium bowl, mix together wild rice and quinoa.
To serve, make a bed of rice on a plate, top with collard greens, and place fish on top. Drizzle 1 Tbsp of coconut lemongrass sauce overtop and serve.