Flounder & Vegetable Seafood Pouch with Red Curry Sauce

8 oz. flounder filets
2 oz. red curry sauce
3 oz. frozen cooked brown rice
1 oz. 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
Aluminum foil, to construct seafood pouch

To create seafood pouch, place 1 large square of foil on 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 marinated 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° oven or place on grill on indirect heat for 25 minutes.

Serves:  1

Courtesy of Cindy’s Kitchen for recipe and photograph.