Asian Halibut & Brown Rice Packets

Asian Halibut & Brown Rice Packets

Rice on the grill? Absolutely, and by the time it's cooked it's scented with the exotic flavors of plums and Asian sauce. If halibut isn't available, striped bass, sole or even thick cod fillets will work just fine.

From EatingWell: Summer 2004, The Essential EatingWell Cookbook (2004)
Yield: 4 servings
Active Time: 15
Total Time: 30

Ingredients

  1. 3/4 cup plus 2 tablespoons water
  2. 1 cup plus 2 tablespoons orange juice
  3. 2 teaspoons reduced-sodium soy sauce
  4. 2 cups instant brown rice
  5. 4 scallions, sliced, whites and greens separated
  6. 2 tablespoons hoisin sauce
  7. 1 tablespoon minced fresh ginger
  8. 1 tablespoon toasted sesame oil
  9. 1 pound halibut fillet, skin removed, cut into 4 portions
  10. 1 large ripe plum, cut into 12 wedges

Preparation

  1. Preheat a gas or charcoal grill.
  2. Heat 3/4 cup water, 1 cup orange juice and soy sauce in a small saucepan until just simmering. Pour into a medium bowl; stir in rice and scallion whites and set aside, uncovered, for 10 minutes. Whisk hoisin sauce, ginger, sesame oil and the remaining 2 tablespoons each of water and orange juice in a small bowl.
  3. Stack two 20-inch sheets of foil (the double layers will help protect the ingredients on the bottom from burning). Coat the center of the top layer with cooking spray. Place one-fourth of the rice mixture in the center. Set a piece of fish on the rice. Arrange 3 wedges of plum on the fish. Top with one-fourth of the hoisin mixture and sprinkle with one-fourth of the scallion greens. Bring the short ends of the foil together, leaving enough room in the packet for steam to gather and cook the food. Fold the foil over and pinch to seal. Pinch seams together along the sides. Make sure all the seams are tightly sealed to keep steam from escaping. Make 3 more packets with the remaining ingredients.
  4. Place the packets on a gas grill over medium heat or on a charcoal grill 4 to 6 inches from medium coals. Cover the grill and cook until the fish is opaque in the center, 8 to 12 minutes, depending on the thickness. (When opening a packet to check for doneness, be careful of steam.) Use a spatula to slide the contents of the packet onto a plate.

Tips & Notes

  • Technique: Packet Steps
  • Step 1. Stack two 20-inch sheets of foil (the double layers will help protect the ingredients on the bottom from burning). Coat the center of the top layer with cooking spray.
  • Step 2. Layer your ingredients on the foil. Center everything: it's easier to wrap the food and Makes the packet look neat.
  • Step 3. Bring the short ends of the foil together, leaving enough room in the packet for steam to gather and cook the food. Fold the foil over and pinch to seal. Pinch seams together along the sides. Make sure all the seams are tightly sealed to keep steam from escaping.
  • Step 4. Place the packets on a gas grill over medium heat or on a charcoal grill 4 to 6 inches from medium coals. Cover the grill and cook just until the packet contents are done. Handle the hot packets with a large spatula or oven mitts. Carefully open both ends of the packet and allow the hot steam to escape.

Nutrition

Nutrition Per Serving: 389 calories; 8 g fat (1 g sat, 2 g mono); 37 mg cholesterol; 48 g carbohydrates; 29 g protein; 3 g fiber; 294 mg sodium; 778 mg potassium.

Nutrition Bonus:

3 Carbohydrate Serving

Exchanges: 2 starch, 1/2 fruit, 4 lean meat, 1 fat