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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
  1. 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.
  2. 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)
  3. 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.
  4. 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.
  5. 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!