4 cups cooked rice
4 orange roughy, haddock, cod or
red snapper fillets - (4 oz ea)
1 small sweet red pepper, cut into rings
1 small green pepper, cut into rings
1/3 cup orange juice
1/4 cup chopped drained mandarin orange sections
4 large garlic cloves, minced
2 tsp honey mustard
1 tsp honey or packed brown sugar
1 tsp olive oil
1/2 tsp grated orange rind
1/4 tsp ground red pepper, (optional)
1/4 tsp freshly-ground black pepper


Preheat the oven to 400 degrees. Lay four 12- by 18-inch pieces of aluminum foil or parchment paper on the work surface and lightly coat with nonstick spray. Place 1 cup of the rice in the center of each piece of foil or paper; spread evenly into a thin rectangle about the size of a fish fillet. Top with the fillets and then with alternating rings of red and green peppers.
In a small bowl, combine the orange juice, orange sections, garlic, mustard, honey or brown sugar, oil, orange rind, ground red pepper (if using) and black pepper. Spoon over the fish. Fold the long sides of the foil or paper together, making several folds to encase the food snugly. Fold the ends closed, like a package, to enclose securely.
Lay the packets, seam-side up, on a baking sheet. Bake for 12 to 15 minutes, or until the fish is opaque and flakes when tested with a fork. Be careful of escaping steam when opening the packets.