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Fish in Parchment with Peaches, Soy, and Jasmine Rice
This recipe hits all of your taste buds!
45 minutes
Cook Time
4
Serves
0
Reviews (0)
45 minutes
Cook Time
4
Serves
0
Reviews (0)
Ingredients
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Frequently Used
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Frequently Used
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Frequently Used
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Frequently Used
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Frequently Used
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Frequently Used
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Frequently Used
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Frequently Used
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Frequently Used
Rice
Fish
Preparation
- Bring water, stock, and salt to a boil in a medium stock pot.
- Place rice in a fine mesh strainer and rinse under water for 10 seconds.
- Add rice to boiling liquid, reduce to low, cover, and cook until rice is tender, about 15 minutes.
- Preheat oven to 400°F.
- In a small bowl combine sugar, soy, and lime juice and set aside.
- Cut the peaches into quarters.
- Thinly slice red onion.
- Divide rice evenly among 4 sheets of paper, mounding in center of each sheet and top with peaches, red onion, chili,cilantro, and fish fillet.
- For the fish you can use your favorite.
- We suggest sea bass, halibut, salmon, halibut or snapper.
- Spoon sauce over fish and sprinkle with a pinch of salt and freshly ground black pepper.
- Bring two opposite edges of paper together roll down until paper touches fish and roll side edges up until a tight packet is formed and no steam can escape; then place packets on a baking sheet and cook for 10 minutes for thinner fillets and 15 minutes if cooking thicker fish such as sea bass or salmon.
- Place packets on plates and carefully open to serve.
Nutrition Facts:
Serving Size
Total Calories
Calories from Fat
% Daily Value *
Total Fat
0 mg
Saturated Fat
0.00 mg
0 %
Trans Fat
0 mg
Cholesterol
0 mg
0 %
Total Carbohydrate
0 mg
0 %
Dietary Fiber
0 mg
0 %
Protein
0 mg
0 %
Potassium 0 mg
Sugars
0 mg
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