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Fish in Parchment with Peaches, Soy, and Jasmine Rice
From Statesboro Market2Go
<p>A quick recipe that uses fresh local peaches and wildcaught seafood! Please consider leaving a picture or comment if you decide to try this recipe!</p>Source: gapeaches.org (Entered by Ariana Giddens)
Serves: 4
Ingredients
1 cup
Water
1 cup
Chicken or vegetable broth
1 cup
Jasmine rice
1/2 teaspoon
Salt
2 tablespoons
Brown sugar
4 tablespoons
Soy sauce
3 tablespoons
Lime juice
4 6 ounce
Fish fillets
2
Peaches (cut into 1/4 inch slices)
1/2 of a small
Red onion (thinly sliced)
Fresh cilantro to preference
Sliced chili peppers (if desired)
Salt & pepper
Step by Step Instructions
- Put the water, stock of choice, and salt into a pot and bring to a boil. Rinse the rice in a strainer for 10 seconds, then add it to the pot. Reduce heat to low, cover, and cook for 15 minutes.
- Preheat oven to 400 degrees. Combine the brown sugar, soy, and lime juice in a bowl and set aside. Divide rice evenly among 4 20 inch long sheets of parchment paper (mounding the rice in the center of each of the sheets)
- Top each of the rice spreads with a fish fillet, red onion, chili, and cilantro. Season each with salt and pepper, and spoon some of the sauce mixture over each.
- Bring two opposite edges of the parchment paper together and roll them down until the paper touches the fish. Roll the side edges up to form a tight packet. Repeat with each.
- Place the 4 packets onto a baking sheet. Cook for 10 minutes if using thin fillets and 15 minutes if using thicker fillets. Plate the packet, unwrap, and enjoy!