Makes 4 servings
- ¾ cup plus 2 tablespoons water
- 1 cup plus 2 tablespoons orange juice
- 2 tsp reduced-sodium soy sauce
- 2 cups instant brown rice
- 4 scallions, sliced, white and greens separated
- 2 tbsp hoisin sauce
- 1 tbsp minced fresh ginger
- 1 tbsp toasted sesame oil
- 1 pound halibut fillet, skin removed, cut into 4 portions
- 1 large ripe plum, cut into 12 wedges
- Tip for making packets:
- 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. Layer your ingredients on the foil. Center everything; itÄôs easier to wrap the food and makes the packet look neat.
- 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 the keep steam from escaping.
- 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 ends on packet and allow the steam to escape.
- Preheat a gas or charcoal grill. Heat ¾ 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 tablespoon each of water and orange juice in a small bowl.
- Stack the foil to prepare the packets. 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 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 seams are tightened and make remaining packets.
- Place the packets on the gas grill on medium heat and 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 thickness. Use a spatula to slice the contents of the packet onto a plate.
Gooseberries Fresh Food Market