Flounder & Vegetable Seafood Pouch with Red Curry Sauce
| Serves: | Total Time: |
|---|---|
| 1 | 30 min |
Directions
- To create seafood pouch, place 1 large square of foil on a flat surface
- Fold foil into rectangle to create double layer, fold foil to create pouch
- Crimp edges and sides to create seal
- In a bowl combine chopped vegetables and toss with 2 oz. Red Curry Sauce
- Place brown rice along center of foil
- Top rice with marinaded vegetables
- Place flounder over vegetables
- Top flounder with Red Curry Sauce to taste
- Sprinkle with fresh Italian parsley
- Top with fresh lime slices, seal pouch
- Place on baking sheet in 375 degree oven or place on grill on indirect heat for 25 minutes
Matt Mello
North Atlantic Seafood Coordinator
"What's great about the seafood pouch is you can change the species of fish, marinade and vegetables."
Ingredients
- 8 oz. Flounder Filets
- 2 oz. Whole Foods Market Red Curry Sauce
- 3 oz. 365 Frozen Cooked Brown Rice
- 6 oz. assorted chopped vegetables
- 1 oz. Whole Trade Orange Bell Peppers, chopped
- 1 oz. Sweet Onion, chopped
- 1 oz. Shiitake Mushrooms, chopped
- 1 oz. Zucchini, chopped
- 1 oz. Baby Spinach Leaves, chopped
- 1 oz. Plum Tomatoes, chopped
- 1 oz. Flat Italian Parsley, chopped
- 4 fresh lime slices
- 365 Aluminum Foil, to construct seafood pouch
This recipe was made using Red Curry.