Fish And Rice Packets Recipes

Steps:

• Whisk soy sauce, honey, sesame oil, ginger, rice vinegar, pepper flakes and garlic in a large bowl. Add shrimp and toss to coat. Refrigerate for 20 to 30 minutes. Remove shrimp from marinade and reserve marinade.
• Preheat a grill to medium-high heat.
• Prepare 4 large sheets of aluminum foil. Spray each with nonstick cooking spray. Scoop 1/2 cup rice into the center of each sheet. Top each with 1 cup spinach, 1/4 cup zucchini and 1/4 cup snap peas. Divide shrimp evenly among the packets. Spoon remaining marinade over each packet. Fold each packet to close (not too tight), leaving the seam side up.
• Place packets, seam-side up, on the grill. Cook until shrimp is cooked through, 12 to 15 minutes. Remove and open packets carefully.

Steps:

• Preheat oven to 450°. In a small bowl, combine carrots, snow peas and green onions. Cut parchment paper or heavy-duty foil into four 18x12-in. pieces; place a fish fillet off center on each. Drizzle with lemon juice and top with carrot mixture. Sprinkle with seasonings; dot with butter., Fold parchment paper over fish. Bring edges of paper together on all sides and crimp to seal, forming packets. Place on baking sheets., Bake 10-15 minutes or until fish just begins to flake easily with a fork. Open packets carefully to allow steam to escape.

Steps:

• Preheat oven to 400°. In a bowl, combine beans, tomatoes, zucchini, onion, garlic, wine, 1/2 teaspoon salt and 1/8 teaspoons pepper., Rinse fish and pat dry. Place each fillet on an 18x12-inch piece of heavy-duty foil; season with remaining salt and pepper. Spoon bean mixture over fish; top with lemon slices. Fold foil around fish and crimp edges to seal. Transfer packets to a baking sheet., Bake until fish just begins to flake easily with a fork and vegetables are tender, 15-20 minutes. Be careful of escaping steam when opening packets.

Steps:

• In a large saucepan, combine the broth, rice, Italian seasoning and garlic powder, bring to a boil. Transfer to a greased 11x7-in. baking dish. Cover and bake at 375° for 10 minutes. Add the broccoli, Parmesan cheese and half of the onions. Top with fish fillets; sprinkle with paprika., Cover and bake 20-25 minutes longer or until the fish flakes easily with a fork. Uncover; sprinkle with cheddar cheese and remaining onions. Return to the oven for 3 minutes or until cheese is melted.

Steps:

• Heat coals or gas grill for direct heat. Spray four 18x12-inch sheets of heavy-duty aluminum foil with cooking spray.
• Mix rice and broth in medium bowl. Let stand about 5 minutes or until most of broth is absorbed. Stir in carrots.
• Place salmon fillet on center of each foil piece. Sprinkle with lemon pepper seasoning salt and salt; top with chives. Arrange lemon slices over salmon. Spoon rice mixture around each fillet. Fold foil over salmon and rice so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.
• Cover and grill packets 4 to 6 inches from low heat 11 to 14 minutes or until salmon flakes easily with fork. Place packets on plates. Cut large X across top of each packet; fold back foil.

Steps:

• Heat oven to 400ºF.
• Mix cream cheese, dressing and lemon zest until blended.
• Spoon 1/3 cup rice medley onto center of each of 4 large sheets heavy-duty foil sprayed with cooking spray. Turn up sides of foil; slowly pour 1/3 cup broth over rice medley on each foil sheet. Top with beans and fish.
• Spread fish with cream cheese mixture; top with tomatoes. Fold foil to make 4 packets; place in single layer on baking sheet.
• Bake 15 min. Let stand 5 min. or until all the broth is absorbed and fish flakes easily with fork. Cut slits in foil to release steam before carefully opening packets.

Steps:

• Heat oven to 375°F.
• Combine rice and water; spoon onto centers of 4 large sheets heavy-duty foil. Top evenly with half the fish; cover with spinach, cream cheese spread and remaining fish. Drizzle with dressing.
• Fold foil to make 4 packets; place in single layer on rimmed baking sheet.
• Bake 15 min. Cut slits in foil to release steam before carefully opening packets.

Steps:

• Drizzle the butter over eight pieces of heavy-duty foil (about 18x12 in.). Cut fish into eight portions; place one portion on each piece of foil. Sprinkle all with seasoned salt and lemon-pepper. Top with vegetables and cheese. , Loosely wrap foil around fish; seal top and sides. Place in two ungreased 15x10x1-in. baking pan. Bake at 350° for 23-25 minutes or until fish flakes easily with a fork. Carefully open foil; transfer fish and vegetables to serving plates.