Ingredients
- 1 T. canola oil
- 2 T. shallots
- 2 tablespoons minced fresh ginger, divided
- 2 cups cooked brown rice
- 1 c. + 2 T. orange juice,
divided
- 3 T. reduced-sodium soy
sauce, divided
- 2 tablespoons hoisin sauce
- 1 tablespoon toasted sesame oil
- 1 t. brown sugar
- 8 cilantro sprigs, stems trimmed
- 1 t. cornstarch
- 1 lb. black cod fillets (also called sablefish), skin and
pin bones removed, cut into 4 portions
- 2 large ripe plums or pluots, cut into 12
wedges each
Preparation
- In a medium saucepan, heat 1 T. ginger and shallots with canola oil until aromatic and shallots have begun to soften, three to four minutes. Turn heat to medium-low and add rice along with 1 c. orange juice and 2 T. soy sauce, stirring occasionally until
liquid is absorbed.
- Whisk hoisin sauce, 1 T. soy sauce, 1 T. ginger, sesame oil, brown sugar, 2 T. orange
juice, salt and corn starch in a small bowl.
- Coat the center of 12” square of foil with cooking
spray. Place one-fourth of the rice mixture in the center. Set a piece of fish
on the rice. Arrange 3-4 wedges of plum on the fish. Top with one-fourth of the
hoisin mixture and one or two cilantro sprigs. 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.
- Place the packets on a grill over medium heat. Cover the grill and cook
until the fish is opaque in the center, 8 to 12 minutes, depending on the
thickness. Open immediately to prevent further cooking from steam.
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