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Flounder & Vegetable Seafood Pouch with Red Curry Sauce

Servings 1 Serving


  • 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


  1. 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.

Recipe Notes

Courtesy of Cindy’s Kitchen for recipe and photograph.