Asian Halibut & Brown Rice Packets

Ingredients

• 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
• 4 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
• 1 large ripe plum, cut into 12 wedges

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.

• 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.

Calories 389; Fat 8 g; Cholesterol 37 mg; Carbohydrates 48 g;

Fiber 3 g; Sugar 2 g; Sodium 294 mg; Protein 29 g.

Happy Wednesday Friends,

Phil

Grilled Lemon Pepper Halibut and Squash Foil Packets

Ingredients

1 lb. Halibut Fillets, 1/2 to 3/4 inch thick

2

tsp Dried Basil Leaves

1

tsp Lemon Pepper

1

tsp Seasoned Salt

3

medium Zucchini or Summer Squash, cut into 2 x 1-inch strips

1

medium Red Bell Pepper, cut into 1-inch pieces

2 tbsp Olive Oil

Directions

• 1 Heat coals or gas grill for direct heat. Cut four 18 x 12-inch pieces of heavy-duty foil; spray with cooking spray. Cut fish into 4 serving pieces if necessary. Place 1 fish piece on each foil piece. Sprinkle fish with 1 teaspoon of the basil, 1/2 teaspoon of the lemon pepper and 1/2 teaspoon of the seasoned salt.
• 2 Arrange zucchini and bell pepper over fish. Sprinkle with remaining basil, lemon pepper and seasoned salt. Drizzle with oil. Fold foil over fish and vegetables so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.
• 3 Cover and grill packets over medium heat 15 to 20 minutes or until fish flakes with fork and vegetables are tender. Place packets on plates. Cut large X across top of each packet; fold back foil. Serves 4.
• Calories 190; Fat 8 g; Cholesterol 60 mg; Sodium 390 mg; Carbohydrates 6 g
• Fiber 2 g; Sugar 3 g; Protein 23 g.
• 
• Have A Great Week,
• Phil

• 28 extra large shrimp, cleaned and deveined (11 oz)
• 1/2 red onion, sliced
• 2 garlic cloves, crushed
• 12 grape or cherry tomatoes, halved
• 2 tbsp cilantro, finely chopped
• 1 tsp kosher salt
• 1/4 cup white wine vinegar
• 1 tbsp olive oil
• 1/2 jalapeno, diced fine
• 2 tbsp clam juice
• 1/8 tsp cumin
• 1/8 tsp pepper
• 1/2 tsp raw honey
• 4 cups arugula
• 2 medium Haas avocados (10 oz total)