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Asian Halibut & Brown Rice Packets

Asian Halibut & Brown Rice Packets
This Recipe Is:

WebMD Recipe from EatingWell.com

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.

Ingredients
Prep: 15 minutes | Total Time: 30 minutes
  • 3/4 cup plus 2 tablespoons
    water
  • 1 cup plus 2 tablespoons
    orange juice
  • 2 teaspoons
    reduced-sodium soy sauce
  • 2 cups
    instant brown rice
  • scallions, sliced, whites and greens separated
  • 2 tablespoons
    hoisin sauce
  • 1 tablespoon
    minced fresh ginger
  • 1 tablespoon
    toasted sesame oil
  • 1 pound
    halibut fillet, skin removed, cut into 4 portions
  • large ripe plum, cut into 12 wedges
Instructions
  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.

 

Nutritional Information

Makes: 4 servings
  • Calories423
  • Fat9 g
    • Saturated fat1 g
  • Cholesterol47 g
  • Carbohydrates48 g
    • Dietary fiber3 g
  • Protein36 g
  • Sodium287 g
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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